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Author Topic: Bread Recipes  (Read 2310 times)

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Offline Chris

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  • Luck. Runs. Out.
Bread Recipes
« on: January 25, 2008, 08:28:48 PM »
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  • Submit Bread recipes here by replying using info in stickied post

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    « Last Edit: January 25, 2008, 08:30:53 PM by Chris »
    Chris
    -Daddy to Emily (9) dx 6/24/08 and Christopher (14) dx 7/25/04 and Ava


    Offline jefsbetterhalf

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    • Momma said there'd be days like this...
    Re: Bread Recipes
    « Reply #1 on: February 24, 2008, 10:04:25 PM »
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  • Downeast Maine Pumpkin Bread 
    Yields: 24 servings

    INGREDIENTS:
    1 (15 ounce) can pumpkin puree
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups white sugar
    3 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground ginger

    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
    2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    Nutrition Info (per serving)
    Calories 264 (34% from fat) | Protein 3.1g | Fat 10.3g (sat 1.5g) | Carbohydrate 40.6g | Fiber 1.1g | Cholesterol 35mg | Iron 1mg | Sodium 304mg | Calcium 14mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline jefsbetterhalf

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    • Momma said there'd be days like this...
    Re: Bread Recipes
    « Reply #2 on: February 26, 2008, 08:37:03 PM »
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  • Banana Sour Cream Bread 

    Yields: 32 servings


    INGREDIENTS:
    1/4 cup white sugar
    1 teaspoon ground cinnamon
    3/4 cup butter
    3 cups white sugar
    3 eggs
    6 very ripe bananas, mashed
    1 (16 ounce) container sour cream
    2 teaspoons vanilla extract
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    3 teaspoons baking soda
    4 1/2 cups all-purpose flour
    1 cup chopped walnuts (optional)

    DIRECTIONS:
    1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
    2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
    3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

    Nutrition Info (per serving)
    Calories 264 (34% from fat) | Protein 3.7g | Fat 10.5g (sat 5g) | Carbohydrate 40.3g | Fiber 1.4g | Cholesterol 38mg | Iron 1mg | Sodium 213mg | Calcium 31mg
    Kerry 
    mom to Emily 19yrs old--dx 11/10/06--pumping w/MM 722 since 2/16/07!   :)
    Illinois

    Offline MommyAngela

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    Re: Bread Recipes
    « Reply #3 on: April 24, 2009, 12:22:07 PM »
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  • Buckwheat Pumpkin Muffins

    3 eggs
    1/2 c. vegetable oil
    1 c. buttermilk (soy milk, almond milk, etc.)
    1 tsp. vanilla
    1 1/4 c. sugar (or Splenda)
    1 small can pumpkin puree (14 oz. or about 1 3/4 c.)
    2 1/2 c. buckwheat flour
    1 tsp. baking powder
    1 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. ginger

    Preheat oven to 350 degrees.  In large bowl, beat eggs.  Add oil, buttermilk, vanilla and sugar (Splenda).  Beat well.  Add pumpkin puree and beat again.  Sift together all dry ingredients and add to pumpkin mixture.  Spoon into muffin pan lined with paper or silicone muffin cups.  This will be the thickest batter you have ever seen for a muffin - that's okay. Bake for about 18 minutes.  Makes 24 muffins.

    Important note: Buckwheat, once cooked, can go rancid fairly quickly if not refrigerated.  I typically put 1 dozen in the refrigerator and 1 dozen in the freezer after they have cooled.  As long as they are kept cool, they last a week or more in the fridge and up to 2 months in the freezer.  If they've been in the fridge, microwave them for about 10-15 seconds, and they are perfect to eat.  (For a wonderful spice-cake-like dessert, heat these up, add a dollop of slightly sweetened whipping cream and YUM!)
    Angela, Mom to Elizabeth - 13, Luke - 11, dx 9/30/2006 and Isaiah - 8, dx 6/7/2010 both pumping with T-Slims



     


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