Falls Mill Harvest Bread Recipes
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
FALL HARVEST BREAD FOR THE ABM
From Electric Bread. This is a regular bread, not a sweet, cake-like pumpkin bread. Canned pumpkin is fine. Time will vary by machine.
Provided by Chocolatl
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Add ingredients to bread pan in order suggested by manufacturer.
- Bake on regular cycle.
- This will also work on rapid bake cycles.
Nutrition Facts : Calories 179, Fat 5.2, SaturatedFat 2, Cholesterol 6.3, Sodium 311.9, Carbohydrate 27.7, Fiber 1.2, Sugar 2.3, Protein 5.2
FALLS MILL HARVEST BREAD
Make and share this Falls Mill Harvest Bread recipe from Food.com.
Provided by Kay D.
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
- Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
- Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
- Add enough of remaining bread flour to prevent dough from sticking to your hands.
- Place in a large bowl coated with cooking spray, turning once to coat other side.
- Cover and let rise in a warm place, 1 hour or until doubled.
- Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
- Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
- Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
- Repeat with remaining dough.
- Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
- Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
- Remove bread from pans; cool on wire racks.
Nutrition Facts : Calories 1935.4, Fat 20.3, SaturatedFat 8.9, Cholesterol 34.6, Sodium 2020.2, Carbohydrate 387.5, Fiber 30.9, Sugar 33.9, Protein 58.3
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