THREE LOAF BANANA BREAD
This delicious, moist banana bread recipe is perfect for enjoying with a hot cup of coffee or tea in the morning or afternoon. Because banana bread is one of those treats that is always better shared with friends, this recipe makes three loafs!
Provided by Wendy Hilton
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 2. Grease and flour 3 loaf pans (I prefer Pyrex pans)
- 3. Cream together: 1 cup butter, 3 cups sugar, and 4 eggs in electric mixer
- 4. In separate bowl mix together flour, baking powder, and salt - stir together
- 5. Alternately add dry ingredients and buttermilk to creamed mixture till well combined.
- 6. Once ingredients are combined add mashed bananas and vanilla to mixture and beat on low speed till completely mixed.
- 7. Pour mixture into your three prepared loaf pans dividing batter equally betwee them.
- 8. Bake in preheated oven for 1 hour and 40 minutes till toothpick inserted comes out clean.
- 9. Thoroughly cool in wire racks before removing bread from the loaf pans. Running a butter knife around the edge should finish loosening the bread so that it comes out easily and cleanly.
THREE LOAVES IN ONE
Three Loaves in One from our Test Kitchen is just that. It lets you make three mini quick breads-blueberry, zucchini and cinnamon-with one basic batter. You simply mix up the batter, divide it among three small loaf pans and add the flavor ingredients. You can enjoy one bread today and freeze the other two for another meal...or whenever you crave a healthy snack.
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 23
Steps:
- Coat three 5-3/4x3x2-in. loaf pans with cooking spray; set aside. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredients just until moistened. , Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange zest and cinnamon. Pour into one prepared pan. Transfer 3/4 cup batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan. Combine honey and orange juice; set aside., Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl., Bake all three loaves at 325° for 33-36 minutes or until a toothpick inserted in the center comes out clean. Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack., Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread.,
Nutrition Facts :
EASY HOMEMADE BREAD
This easy homemade bread recipe makes three loaves! Using your stand mixer, you can make hearty, delicious white bread for sandwiches using all-purpose flour!
Provided by Lynette
Categories Bread
Time 46m
Number Of Ingredients 7
Steps:
- Dissove the Yeast: In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of warm water (110˚ F), and let sit for 5 minutes.
- Add ingredients: Add the remaining 2 ⅔ cups water at same temperature, sugar, salt, room temperature butter, and 5 cups of the flour to mixer bowl. Stir to combine.
- Add remaining flour 1 cup at at time and knead: Using a dough hook, mix on low speed and gradually add the remaining 4 -5 cups of flour one cup at a time until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead using dough hook until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Let bread dough rise: Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover loosely with plastic wrap or a kitchen towel and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour. (I used bread control on oven and set temperature to 100˚ F.)
- Divide the bread dough: Turn the risen dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in three parts (1.5 pounds each) and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place seam down into greased 9-inch loaf pans with parchment paper only on the bottom.
- Let bread dough rise again: Cover the loaves loosely with a towel and place in a draft-free area until doubled in size, 30 to 45 minutes. While bread rises, preheat oven to 400˚ F.
- Bake: Brush the loaves with some of the melted butter. Bake the loaves for 25 to 30 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 190-195˚ F). If the top of the bread starts to get too brown, form an aluminum foil tent and cover after 15 minutes.
- Let cool: Remove from the oven and immediately brush with more melted butter. Allow to cool for 10 minutes in the bread pans. Remove from the pans and cool completely on a cooling rack before slicing, about 50 minutes.
- Storage of homemade bread: The bread can be stored in an airtight bread bag or wrapped tightly in
- plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Nutrition Facts : ServingSize 1 slice, Calories 422 kcal, Sugar 4 g, Sodium 631 mg, Fat 7 g, SaturatedFat 4 g, TransFat 0.2 g, Carbohydrate 78 g, Fiber 4 g, Protein 12 g, Cholesterol 15 mg, UnsaturatedFat 3 g
THREE LOAVES OF BREAD
This recipe came from a friend, who got it after being the camp cook of a pioneer reinactment weekend field trip for her daughters sixth grade class. She made our family a meal during a crisis period and this scrumptious bread accompanied it!
Provided by LizAnn
Categories Yeast Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Disolve in a bowl; yeast in water Add and mix in oil and sugar.
- Let rest 10 minute.
- stir in milk.
- mix ww flour and salt together.
- slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth. Beat in about one cup of the white flour or enough until it clumps together.
- Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky.
- Cover and let rise until double.
- Divide into three loaves.
- Rise another 1/2- 1 hours.
- Bake at 350 for 20 minute.
- Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls.
- If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.
Nutrition Facts : Calories 1378.1, Fat 30.1, SaturatedFat 4.8, Cholesterol 5.7, Sodium 2361.8, Carbohydrate 248.2, Fiber 23.7, Sugar 34.3, Protein 37.7
GRANDMA VANDOREN'S WHITE BREAD
What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
Provided by Marilyn VanDoren Sim
Categories Bread Yeast Bread Recipes White Bread Recipes
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
- Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
- Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g
THE LIFE-CHANGING LOAF OF BREAD
This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.
Provided by marisk
Categories Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
- Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
- Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
MAKE 6 LOAVES OF WHOLE WHEAT BREAD IN ONE HOUR!
Steps:
- If grinding your own wheat, begin there (I use a hard white winter wheat, but red wheat is good too. Grinding the wheat using a NutriMill only takes about 4 minutes and it only has one ingredient: wheat!).
- With dough hook in place on your Bosch mixer, place water, dough enhancer, gluten, oil, honey, yeast, and 6 cups flour in the bowl. On the Bosch mixer, flip the switch over to "M" to incorporate.
- Add another 7-8 cups of flour and salt and turn the speed on the mixer to "1".
- Continue adding flour 1/2 cup at a time until dough cleans the edges of the bowl (takes just a minute or two).
- Continue kneading dough on speed "2" for another 6-8 minutes.
- Oil your hands and lightly oil a spot on a clean surface. Divide the dough into six equal portions and shape into loaves.
- Put loaves into greased pans and let rise until double in size (about 20 minutes).
- Bake at 350 degrees for 30-40 minutes (internal temperature should be about 195 degrees and the outside will be nice and golden).
Nutrition Facts : Servingsize 1 serving, Calories 8618 kcal, Fat 33 g, SaturatedFat 6 g, Cholesterol 0 mg, Sodium 471 mg, Carbohydrate 1912 g, Sugar 10 g, Protein 310 mg
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