Help! I can't make bread! Free Dating, Singles and Personals

Help! I can't make bread! Posted: 9/4/2007 7:12:08 PM
Try some of these recipes: APPLE PECAN QUICK BREAD Here's a terrific quick bread for any time of day. If there's any left over, this bread is great when lightly toasted and spread with some cream cheese. For an added tart flavor, substitute cranberries for half the apples. 1 3/4 cups all-purpose flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup orange juice 1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly 2 large eggs, lightly beaten 1 1/2 cups coarsely chopped golden Delicious apples 1/2 cup coarsely chopped pecans Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake. Asiago Bread Yield: 2 loaves Prep Time: 40 minutes Bake Time: 30 to 35 minutes 1 envelope Active Dry Yeast 3/4 cup warm water (100°F to 110°F) 2 tablespoons sugar 3-1/2 to 3-3/4 cups flour, divided 1 3/4 teaspoons Garlic Salt, divided 4 eggs, divided 1/2 cup butter or margarine, softened 1 cup shredded Asiago cheese 2 tablespoons Leaf Basil or 6 tablespoons minced fresh basil Combine yeast and warm water in mixing bowl. Stir in sugar, 1 cup flour and 1-1/4 teaspoons garlic salt. Beat well. Add 3 eggs one at a time, mixing thoroughly after each addition. Beat in butter. Add remaining 2-1/2 to 2-3/4 cups flour to make a soft dough. Turn out on floured surface and knead 5 minutes. Place dough in a greased bowl; cover and let rise until doubled, about 1 hour. Knead lightly again. Divide dough in half. Roll each piece into an 8 x 5-inch rectangle. Mix cheese, basil, remaining egg and 1/2 teaspoon garlic salt in a small bowl. Spread cheese mixture over dough. Roll up in a long roll. Place each roll in a greased 9 x 5-inch loaf pan. Cover; let rise 1 hour or until doubled in size. Bake at 350°F for 30 to 35 minutes or until top is browned and sounds hollow when tapped. Recipe Note: To speed rising time, cover the dough with a clean kitchen towel. Let it rise on the upper rack of a cool oven with a bowl of hot water placed on the rack below. Pecan-Zucchini Bread Prep Time: 10 min Total Time: 1 hr 10 min Makes: 14 servings, one slice each 2 eggs 1/4 cup oil 1 tsp. vanilla 1/2 cup firmly packed brown sugar 1 cup loosely packed shredded zucchini (about 1 medium zucchini) 1 cup POST SELECT GREAT GRAINS Raisins, Dates, Pecans Whole Grain Cereal 3/4 cup flour 1 tsp. CALUMET Baking Powder 1 tsp. ground cinnamon 1/2 tsp. salt 1/4 cup PLANTERS Pecan Pieces PREHEAT oven to 350°F. Beat eggs, oil and vanilla in large bowl with wire whisk until well blended. Stir in sugar. Add zucchini and cereal; mix well. Let stand 5 min. Combine flour, baking powder, cinnamon, salt and pecans. Add to cereal mixture; stir just until moistened. SPREAD into 8x4-inch baking pan sprayed with cooking spray. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. in pan; remove from pan to wire rack. Cool completely. Cut into 14 slices to serve. KRAFT KITCHENS TIPS Substitute Prepared as directed, using POST SELECTS GREAT GRAINS Crunchy Pecans Whole Grain Cereal. Jazz It Up Dust with powdered sugar just before serving. Zucchini Bread 3 cups shredded zucchini (2 to 3 medium) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups all-purpose or whole wheat flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray. 2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan. 3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes. 4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Chai-Spiced Bread Bread 3/4 cup granulated sugar 1/2 cup butter or margarine, softened 1/2 cup prepared tea or water 1/3 cup milk 2 teaspoons vanilla 2 eggs 2 cups Gold Medal® all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cardamom 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves Glaze 1 cup powdered sugar 1/4 teaspoon vanilla 3 to 5 teaspoons milk Additional ground cinnamon 1. Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. 2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan. 3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes. 4. In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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