FWD: Quick Bread Dry Mix & Recipes for different flavored breads

Creative Cooks : FWD: Quick Bread Dry Mix & Recipes for different flavored breads
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From: byrd45 (Original Message) Sent: 11/21/2007 1:57 PM
Quick-Bread Dry Mix

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.

Makes 2 1/2 cups (12 1/2 ounces)

EASE OF PREPARATION: Easy

1 1/2 cups whole-wheat pastry flour (see Ingredient note) or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

TIP: Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

MAKE AHEAD TIP: To make ahead: Stores nicely in a freezer bag in the freezer for up to 6 months





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From: byrd45 Sent: 11/21/2007 1:59 PM
Cranberry-Walnut Quick Bread

The perennial bakery favorite gets a healthy makeover.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
2 cups chopped cranberries (see Tips), fresh or frozen, thawed
1/2 cup chopped toasted walnuts (see Tips), plus more for topping if desired

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

NUTRITION INFORMATION: Per serving: 218 calories; 8 g fat (2 g sat, 2 g mono); 41 mg cholesterol; 30 g carbohydrate; 6 g protein; 3 g fiber; 182 mg sodium.

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.



To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.



To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350?F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.



Pan Options
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

MAKE AHEAD TIP: To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.




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From: byrd45 Sent: 11/21/2007 2:00 PM
Pineapple-Pecan Quick Bread

Pineapple makes this quick bread moist and flavorful.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced pineapple, fresh or canned, drained
1/2 cup chopped toasted pecans (see Tips), plus more for topping if desired

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add pineapple and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional pecans, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

NUTRITION INFORMATION: Per serving: 223 calories; 9 g fat (2 g sat, 4 g mono); 41 mg cholesterol; 31 g carbohydrate; 5 g protein; 2 g fiber; 182 mg sodium.

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.



To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350?F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.



Pan Options
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

MAKE AHEAD TIP: To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.




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From: byrd45 Sent: 11/21/2007 2:05 PM
Berry-Almond Quick Bread

Sweet berries stud this almond-infused quick bread.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh or frozen berries (whole blueberries, blackberries, raspberries; diced strawberries)
1/2 cup chopped toasted sliced almonds (see Tips), plus more for topping if desired

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

NUTRITION INFORMATION: Per serving: 215 calories; 7 g fat (2 g sat, 3 g mono); 41 mg cholesterol; 31 g carbohydrate; 5 g protein; 3 g fiber; 182 mg sodium.

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.



To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350?F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.



Pan Options
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.




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From: byrd45 Sent: 11/21/2007 2:08 PM
Banana-Nut-Chocolate Chip Quick Bread

Nothing makes your kitchen smell better than banana bread in the oven.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours (muffins, mini Bundts), 1 1/2 hours (mini loaves), 2 1/4 hours (large loaf), including c

Quick-Bread Dry Mix (recipe follows)
1/4 teaspoon ground nutmeg
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced banana
1/2 cup chopped toasted walnuts (see Tips), plus more for topping if desired
1/2 cup mini chocolate chips

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
2. Prepare Quick-Bread Dry Mix, adding nutmeg to it.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add banana, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

NUTRITION INFORMATION: Per serving: 264 calories; 11 g fat (3 g sat, 3 g mono); 41 mg cholesterol; 37 g carbohydrate; 6 g protein; 3 g fiber; 183 mg sodium.

TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350?F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Pan Options
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.