Sweet Vanilla Bread Recipes

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VANILLA SPICE BREAD



Vanilla Spice Bread image

This is a bread machine recipe. Try it to make a peanut butter-and-jelly sandwich. It's amazing. It uses the machine's dough cycle but is baked in the oven.

Provided by sclmlw

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h20m

Yield 6

Number Of Ingredients 11

¾ cup water
½ cup milk
1 ½ teaspoons vanilla extract
¼ cup dark brown sugar
2 tablespoons white sugar
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 tablespoons vegetable oil
1 ¼ teaspoons salt
3 cups high-gluten bread flour
1 ½ teaspoons active dry yeast

Steps:

  • Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
  • When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
  • Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.7 g, Cholesterol 1.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 496.9 mg, Sugar 14.1 g

SWEET VANILLA CORNBREAD



Sweet Vanilla Cornbread image

I was looking online for a good cornbread recipe and came across this one from Food Network, Sara's Secrets. It is super moist and easy to make. You can't mess it up! It is definitely a sweet cornbread. Just how I like it. Every time I make chili, this is the cornbread we have with it. NOTE: the amount of vanilla is correct-it is called Sweet Vanilla for a reason!!! We love it...hope you do too.

Provided by knobbyknee

Categories     Breads

Time 45m

Yield 9 large squares, 6-9 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal, I use stone-ground
1 cup flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups buttermilk, I make my own using 1 1/4 Tablespoon lemon juice and enough milk to make 1 1/4 cups (let stand 5 minutes)
1 tablespoon pure vanilla extract
6 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the dry ingredients in a large bowl.
  • In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon.
  • Add liquid mixture to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; do not to over mix.
  • Pour the batter into a greased 8-inch square Pyrex pan.
  • Bake in the preheated oven about 35 to 45 minutes, until golden around the edges and a toothpick inserted into the center comes out clean.
  • Let stand 15 minutes before cutting to serve.

Nutrition Facts : Calories 361, Fat 14.6, SaturatedFat 8.2, Cholesterol 103.1, Sodium 415.3, Carbohydrate 49.4, Fiber 2, Sugar 17.7, Protein 7.7

BASIC SWEET BREAD DOUGH



Basic Sweet Bread Dough image

When the King Arthur Flour traveling baking demos came to the Salt Lake City area I was so exited to learn how to make the perfect sweet breads. They gave everyone this great versatle recipe that can be made into cinnamon rolls, braids, sticky buns, monkey bread, and more.

Provided by Cupcake-Princess

Categories     Yeast Breads

Time 20m

Yield 2 loaves

Number Of Ingredients 11

3/4 cup warm water (110 degrees max)
2 teaspoons sugar
1 tablespoon active dry yeast
1/2 cup all-purpose flour
3/4 cup plain low-fat yogurt
1/2 cup butter, softened, cut into small pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon salt
2 teaspoons vanilla extract or 2 teaspoons grated citrus zest
4 1/2-5 1/2 cups all-purpose flour

Steps:

  • For the sponge: In a small bowl stir together water and sugar until sugar is dissolved. Stir in yeast and flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.
  • For the dough: In a large bowl, mix together all of the sponge, yogurt, butter, eggs, sugar, salt, and vanilla or citrus zest. Add flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl.
  • Turn dough out onto a lightly floured surface and knead for about 5 minutes, until soft and pliable but not sticky. Let dough rest while you clean and grease the bowl. Finish kneading the dough until it's smooth, supple, and springy.
  • Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and let sit in a warm place for about 1 1/2 hours, or until doubled.
  • Gently deflate the dough and shape into desired shapes. Cover with plastic wrap and let rise until doubled in bulk, about 35 to 45 minutes.

SWEET BANANA BREAD



Sweet Banana Bread image

My mom gave me this recipe and it's nice and sweet. I normally use three medium-large sized bananas. Nuts can be added, if desired.

Provided by Cash's Cowgirl

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 (3 ounce) package non-instant vanilla pudding mix
⅔ cup white sugar
½ cup shortening
2 eggs
2 tablespoons milk
1 ⅓ cups mashed ripe banana
⅓ cup chopped walnuts

Steps:

  • In a small bowl, sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk.
  • Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8x4 inch loaf pan.
  • Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 32.8 g, Cholesterol 31.7 mg, Fat 12 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 14.5 g

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