NAAN BREAD
A yeast-raised Indian flat bread with a delicious chewy texture.
Provided by deanna
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 5h5m
Yield 6
Number Of Ingredients 10
Steps:
- Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
- Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
- Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
- Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
- Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
- Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
Nutrition Facts : Calories 313.7 calories, Carbohydrate 50 g, Cholesterol 22.5 mg, Fat 8.9 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 5.3 g, Sodium 493.9 mg, Sugar 1.7 g
CHOCOLATE BANANA BREAD
Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. -Connie Deke, DeWitt, Nebraska
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
NANA'S NUT BREAD
This recipe was my grandmother's. The breads are baked in coffee cans!
Provided by MaryCatherine Bailey
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 9
Steps:
- Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
- Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 36.2 g, Cholesterol 20.6 mg, Fat 6.3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 80.7 mg, Sugar 16.4 g
COCOA-NANA BREAD
Make and share this Cocoa-Nana Bread recipe from Food.com.
Provided by Dragonfly AZ
Categories Quick Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Butter a 9x5 inch loaf pan and place in on an insulated baking sheet (can use 2 regular sheets stacked together).
- Sift together flour, cocoa, baking powder, baking soda, and salt.
- Cream butter and sugars together.
- Add eggs, one at a time.
- Reduce mixer speed to low and mix in bananas.
- Add dry ingredients in 3 additions, mixing only until ingredients are mixed together.
- Beat in buttermilk on low speed.
- Stir in chocolate chips.
- Scrape batter into pan.
- Bake for 30 minutes, then cover loosely with a foil tent to prevent from overbrowning.
- Bake for another 40-45 minutes, or until tests done.
- Remove and cool for at least 20 minutes before running a knife around the edge of the pan, then turning it out of the pan.
- Cool to room temperature (make sure bread is right side up while cooling).
Nutrition Facts : Calories 306.6, Fat 12.7, SaturatedFat 7.6, Cholesterol 52, Sodium 270.1, Carbohydrate 48.6, Fiber 4.4, Sugar 24.8, Protein 6.1
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