Scroll down for:Bread Pudding
Zucchini Muffins Loaf Bread |
Converting a yeast bread recipe to
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Bread Pudding
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serves 12
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Use left over cinnamon rolls, doughnuts, filled danishes and, of course, bread. If you are buying bread to make your bread pudding, buy day old panettone, crescents, challah or brioche. When you have left over treats, pop them into the freezer and make up your bread pudding when you are ready. A yummy bit of jam in this bite or a swirl of cinnamon. Put one type of bread in one end of the pan and another type in the other end. Variety is the spice of life they say.
Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving: 680 Calories; 15g Fat (20.0% calories from fat); 22g Protein; 113g Carbohydrate; 4g Dietary Fiber; 148mg Cholesterol; 1107mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
Per Serving (served with Honey Cream Sauce): 833 Calories; 23g Fat (24.9% calories from fat); 23g Protein; 134g Carbohydrate; 5g Dietary Fiber; 176mg Cholesterol; 1190mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.
Zucchini Muffins
This is a very straight forward conversion! Take your favorite Zucchini Bread recipe and divide the batter into muffin pans and reduce the baking time to 25 to 30 minutes. Sprinkling the tops of the muffins adds a great touch. Are you on the go or working on portion control? Muffins are perfect for either of these situations. A great addition to your muffin is to tuck a square of cream cheese in the batter before baking, no need for a knife to spread with and easy in the car or on the hiking trail.
Zucchini Bread |
serves 12
makes 18 muffins |
Everyone has a zucchini bread recipe it seems like, this is my favorite!
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Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving (1 slice from loaf): 328 Calories; 17g Fat (44.0% calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Per Serving (Muffin): 221 Calories; 11g Fat (43.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates.
Per Serving (1/2 oz cream cheese): 251 Calories; 13g Fat (46.3% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
Do you have a favorite sandwich or hearth loaf that you wish had the lovely thin crisp crust of sourdough?
Here we are making the Old Fashion Loaf bread up as a sourdough...
Sourdough bread keeps longer than regular yeast bread. Home or good quality bakery breads with out artificial ingredients that are properly enclosed and stored at room temperature - regular yeast loaf starts to dry out in about two days, a standard French bread drys out within 24 hours and sourdough still has not dried out in four days. This is a good reason to convert your favorite bread recipe to a sourdough recipe and it's easier than you might think! And then there is the flavor...
You need to start with a sourdough starter that has been feed in the last day or two and left out on the counter. If you don't have one pop over to my Care and Feeding of Sourdough Starter page and make one up!
You need to start with a sourdough starter that has been feed in the last day or two and left out on the counter. If you don't have one pop over to my Care and Feeding of Sourdough Starter page and make one up!
Loaf Bread
This loaf bread has the deep indentation down the middle of the loaf and because it has potato in it it is a tender soft bread. Making it a sourdough bread is easy!
The original recipe is:
The night before or 8 hours before you are going to bake.
OR
Mix ingredients in a large bowl. Once mixed, turn out onto a very lightly floured surface and knead to about 300 strokes. Return to mixing bowl and cover (I spray-oil the not-cleaned bowl and go from there, and only wash the bowl once, after the fact) Let rise to almost double, about 90 minutes.
*This technique works with any yeast bread recipe, how-ever, it is essential that you only feed the starter in the first step flour and water so that what you return to the container of sourdough starter (before adding in the balance of the recipe ingredients) is not contaminated by anything else! Did you forget to remove the sourdough starter and just dump everything in at once? It's ok, you will just have a larger loaf of bread. You may want to pull off a baseball size hunk of dough and make rolls with it so it doesn't overflow the loaf pan, if you make a hearth loaf there is no need to remove some of the dough before shaping and baking your bread.
The original recipe is:
- 3 cups unbleached flour (3/4 cup and 2 1/4 cup separated)
- 3/4 cup warm water
- 1 1/2 teaspoons salt
- 1/3 cup potato flakes
- 1/4 cup sugar
- 1 tablespoon bread machine yeast
- 1 large egg
- 2 tablespoons butter, soft or melted
- 1/3 cup dry milk
- Up to 1/4 cup if needed
The night before or 8 hours before you are going to bake.
- Start with 1 cup sourdough starter.
- Add to it the 3/4 cup of water and 1 cup of the flour called for above and let it do it's thing.
- Now remove 1 cup of the newly fed starter and put it back into the container of sourdough starter and return to the counter or the refrigerator. *
- 2 1/4 cups unbleached flour
- 1 1/2 teaspoons salt
- 1/3 cup potato flakes
- 1/4 cup sugar
- 1 tablespoon bread machine yeast
- 1 large egg
- 2 tablespoons butter, soft or melted
- 1/3 cup dry milk
- and some more water if needed to produce a soft dough
OR
Mix ingredients in a large bowl. Once mixed, turn out onto a very lightly floured surface and knead to about 300 strokes. Return to mixing bowl and cover (I spray-oil the not-cleaned bowl and go from there, and only wash the bowl once, after the fact) Let rise to almost double, about 90 minutes.
- Deflate and shape, place in greased a 9X5 loaf pan (not smaller)
- Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.
- Place in extra large zip bag, inflate only slightly so that it doesn't touch the top rim of the pan, and let rise until top crowns about 1 inch over the rim of the pan, about 45 to 60 minute.
- Preheat oven to 350F at the 35 minute mark.
- Bake for 35 to 40 min. until golden brown. Tent with foil after 15ish minutes.!!!!
- Remove from oven and pan, brush with butter and cool completely before slicing.
*This technique works with any yeast bread recipe, how-ever, it is essential that you only feed the starter in the first step flour and water so that what you return to the container of sourdough starter (before adding in the balance of the recipe ingredients) is not contaminated by anything else! Did you forget to remove the sourdough starter and just dump everything in at once? It's ok, you will just have a larger loaf of bread. You may want to pull off a baseball size hunk of dough and make rolls with it so it doesn't overflow the loaf pan, if you make a hearth loaf there is no need to remove some of the dough before shaping and baking your bread.
Per Serving: 123 Calories; 2g Fat (18.1% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.