Bog Bread Recipes
EGGNOG MINI LOAVES
The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan
Provided by Taste of Home
Time 45m
Yield 3 loaves (6 pieces each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
EGGNOG QUICK BREAD
This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.
Provided by Bev
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
- Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
- Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
- Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g
OUTRAGEOUSLY EASY BIG BREAD
This no knead handmade bread is not only easy to make, but also vegan! It's gained popularity on food blogs, and now you can try it too. I originally saw it published on vegweb by a user submission.
Provided by Nourished Homestead
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- This recipe can be halved to make one loaf.
- Combine yeast and warm water in a small bowl without stirring, set aside.
- Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
- Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
- On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
- Bake in a 375 degree oven for 23 minutes.
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- Preheat oven to 350 F degrees. Line a 9x5" loaf pan with parchment paper, or spray with baking spray (this is the one I use). Set aside.
- In a mixing bowl, add all dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg), and whisk to combine.
- In a separate, larger mixing bowl, add eggs and whisk. Whisk in sugar, then vegetable oil, melted butter, eggnog, vanilla extract and rum.
- Add dry ingredients to eggnong mixture, using a rubber spatula or wooden spoon to stir until JUST combined.
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