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Entries in bread (4)

Saturday
Mar122011

Well Bread: Strawberry and Cinnamon Bread Using A Breadmaker from Ben of Breadmaker Reviews

Are you still using your breadmaker to make regular old bread, like a jerk?

Well quit it, and use your breadmaker to bake up something sweet, starting with this Strawberry and Cinnamon Bread.

This is a guest post and recipe from Cake Gumshoe Ben, a passionate foodie with a penchant for cooking outdoors (especially in the Australian summertime) who has a unique day job: he reviews and puts together buying guides for kitchen appliances. Here's what is known in the biz as a "plug" for his website: 

At Breadmaker Reviews we aim to provide you with not only great, in-depth reviews on breadmakers, but valuable information that will help you know exactly what to look for and where to get it.

but most importantly, here's the recipe. You're welcome.

Strawberry & Cinnamon Bread using a Breadmaker

  • 1 packet frozen, sweetened strawberries (About 300g), thawed
  • 1 1/2 cups flour
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
Procedure
  1. Drain the juice from the strawberries, setting aside about 1/2 of it.
  2. In a large mixing bowl mix together the flour, sugar, eggs, oil, baking soda, baking powder and cinnamon. (You can use the kneading function on your breadmaker to do this part but ensure you do the next step by hand.)
  3. Very lightly fold in the strawberries and the juice set aside earlier. Don't overdo this part as you want the strawberry flavour to streak through, rather than be dissolved in the bread.
  4. Add the ingredients into your bread pan, place it into the breadmaker and select the quick bake cycle (medium crust texture if available).
  5. Remove pan from breadmaker immediately after baking and allow to cool before removing bread.

Saturday
Jul312010

Morning Mix: Peanut Butter Streusel Morning Bread Recipe

Confession: I sometimes, ah, mix it up.

It's true: I'm not adverse to using a mix every now and again. And I kind of have a guilty little spot of love in my heart for Cinnamon Streusel Quick Bread, a recipe made with Betty Crocker's Streusel Muffin Mix. 

It's not that streusel bread would be so hard to make without a mix...but there's something special about this one. What is it that you've hidden in the mix, Betty Crocker?

And as I discovered recently, when you add a generous helping of Mighty Maple peanut butter to the streusel topping, its deliciousness factor is increased, like, tenfold.

So here it is: my dirty little secret, my favorite mix for making a sweet breakfast bread.

Peanut Butter Streusel Morning Bread

-makes about 4 servings, in my house-

Adapted from Betty Crocker

Ingredients

  • 1 Box Betty Crocker cinnamon streusel muffin mix
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/3 cup butter
  • 2 eggs
  • 4-6 tablespoons fairly smooth-textured, full fat peanut butter (I love it with Mighty Maple by Peanut Butter and Co.)

 Procedure

  1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
  2. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. 
  3. Melt the peanut butter in the microwave until it is thick but pourable. Mix the streusel topping in, give it a quick stir (it doesn't have to be completely incorporated) and pour it on top of the batter. Don't worry about making your coverage super-even: it's nice to find big chunks of peanut butter here and there.
  4. Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.
Tuesday
Jun082010

Sweet Loafing: Banana Bread with Chocolate Chips Recipe from Cake Gumshoes Denise and Steve

When readers Denise and Steve came into my store, they told me that they had been on a 30 mile bike ride that morning. My response was something along the lines of an aghast "on purpose?". But I quickly forgave them for their inherent sportiness, because guess what: they brought me banana bread. With big ol' chunks of chocolate. Even the vaguely healthy applesauce in its construction couldn't cancel out that decadence.

Well, Mr. Spy and I deemed this an ideal breakfast bread, and I eagerly set to recreating the magic in my own kitchen, this time made with butter, chunks of milk chocolate, and a mix of walnuts and pecans. I really don't have to tell you it was delicious, do I?

It's a very easy recipe to personalize and make your own; here's Denise's base recipe so you can choose your own adventure with it.

Oh, and by the way, here's the cute custom painting I did for Denise and Steve while we talked about our favorite pastries!

Dense, Delicious Banana Bread with Chocolate Chips

With serious thanks to Denise and Steve

Ingredients

  • 1 1/2 c flour (I use whole wheat pastry flour, or you can do a mix of 3/4 c white flour and 3/4 c wheat flour)
  • 1 tsp sea salt (kosher salt is okay too)
  • 1 tsp baking soda
  • 1 c mashed banana (3-4 very ripe, Denise usually uses 4 for extra moist
  • bread!)
  • 1 c sugar (can reduce to 3/4 c, or 1/2 c)
  • 1 egg
  • 1/4 c melted, cooled butter (I use canola oil, or a heaping 1/3 c apple sauce to be really healthy! and do use a little extra apple sauce to keep bread moist)
  • (optional) 2/3 c chopped nuts (I used a mix of pecans or walnuts)
  • 2/3 c chocolate chips for banana chocolate chip bread (Denise lists this as optional--I vote necessary)

Procedure

  1. Mix all of the above together in a big bowl. Don't overmix--just mix until incorporated.
  2. Bake at 325 degrees F for around an hour, check center with toothpick; if toothpick comes out clean, it's done.
Sunday
Sep022007

Labor of Love: Poilâne Bread at Metropolitan Market

Although this feature is not specifically dessert-based, we at Cakespy believe that if something has to come before dessert, it had better be good. So, as a bit of a Labor Day Special, we are happy to report that Metropolitan Market is now flying in bread from Poilâne Bakery, which is a bit of an "it" bread in France (for those not in the know, it's the bakery featured in Peter Mayle's book Confessions of a French Bread Baker) once a week, so now you too can enjoy your pain quotidien without actually, you know, having to make it yourself. Visit metropolitan-market.com for locations.

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