PISTACHIO QUICK BREAD RECIPE: HOW TO MAKE IT
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. —Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 24g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
BROWN LOAF RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Total Time 3 hours
Prep Time 20 minutes
Cook Time 30 minutes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, FatContent 1 grams fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.38 milligram of sodium
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WHOLEMEAL BREAD RECIPES | BBC GOOD FOOD
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PISTACHIO QUICK BREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Calories 169 calories per serving
- Preheat oven to 350°. In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks.
EASY JALAPENO CORN BREAD RECIPE: HOW TO MAKE IT
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Total Time 30 minutes
Cuisine North America, Mexican
Calories 94 calories per serving
- In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
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