Shaker Loaf Recipes

SHAKER LOAF

Steps:

• Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.
• With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.
• Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.
• Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SHAKER-STYLE WALNUT AND ROSEMARY LOAF

Steps:

• Pour milk into large bowl. Mix in sugar, butter, and salt; cool to lukewarm. Place 1/4 cup warm water in small bowl; mix in yeast. Let stand 6 minutes.
• Stir yeast mixture and 1 egg into lukewarm milk mixture. Mix in 4 cups flour. Beat with wooden spoon until mixture is smooth. Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
• Mix nuts and rosemary into sponge. Mix in flour, 1/3 cupful at a time, until soft, slightly sticky dough forms. Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, about 10 minutes. Brush clean large bowl with oil. Add dough; turn to coat. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Brush two 8 1/2x4 1/2x2 1/2-inch nonstick loaf pans with oil. Punch dough down and turn out onto work surface; shape into two 8-inch-long loaves. Place in pans. Let rise, uncovered, until almost doubled in volume, about 45 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Using serrated knife, make shallow cut down center of each loaf. Brush loaves with glaze. Bake until golden and crusty, about 35 minutes. Turn breads out of pans. Cool on racks.

CLASSIC MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!

EASY SHAKE 'N BAKE MEATLOAF

Steps:

• Mix all ingredients in a bowl with hands.
• Put in a meatloaf baking dish and cook in a 350 degree oven for 45-50 minutes.

SHAKER STYLE WALNUT AND ROSEMARY LOAF

Steps:

• Pour milk into large bowl.
• Mix in sugar, butter and salt; cool to lukewarm.
• Place 1/4 cup warm water in small bowl; mix in yeast.
• Let stand 6 minutes.
• Stir yeast mixture and 1 egg into lukewarm milk mixture.
• Mix in 4 cups flour and beat with a wooden spoon until mixture is smooth.
• Cover bowl with plastic wrap and let sponge stand until bubbles appear at edge, about 15 minutes.
• Mix nuts and rosemary into sponge.
• Mix in remaining flour, 1/3 cup at a time, until soft, slightly sticky dough forms.
• Turn dough out onto floured surface and knead until smooth and no longer sticky, sprinkling with flour as needed, aqbout 10 minutes.
• Oil a large clean bowl.
• Add dough, turning to coat.
• Cover with plastic wrap.
• Let dough rise in a warm draft free area until doubled in size, about 1 hour.
• Grease two 8 1/2 X 4 1/2 X 2 1/2 inch nonstick bread pans with oil.
• Punch down dough and turn out onto work surface.
• Shape into two 8 inch long loaves.
• Place inpans.
• Let rise, uncovered, until almost double in size, about 45 minutes.
• Position rack in bottom third of oven and preheat to 375*F.
• Using serrated knife, make a shallow cut down center of each loaf.
• Brush loaves with glaze.
• Bake until golden and crusty, about 35 minutes.
• Turn out of pans and let cool on racks.