Recipes for bread
Banana Sour Cream Bread Recipe
Banana Sour Cream Bread Ingredients
-
Banana Sour Cream Bread
1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 3/4 cup butter
- 3 cups white sugar
- 3 eggs
- 6 very ripe bananas, mashed
- 1 (16 ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking soda
- 4 1/2 cups all-purpose flour
- 1 cup chopped walnuts (optional)
How to make Banana Sour Cream Bread
- Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.
- Banana Sour Cream Bread Recipe is ready to serve.
Prep Time:10 Min
Cook Time:1 Hr
Ready In:1 Hr 10 Min
Garlic bread recipe
Spaghetti seems lonely without garlic bread. There are several methods for making garlic bread, the most simple being just rubbing a cut clove of garlic over slices of Italian or French bread, spreading the bread with butter and heating in the oven.
Garlic bread recipe
Here are a couple of methods that make tasty garlic bread
Garlic Bread Ingredients
- 1 16-ounce loaf of Italian bread or French bread
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large cloves of garlic, smashed and minced
- 1 heaping tablespoon of freshly chopped parsley
- 1/4 cup freshly grated Parmesan cheese (optional)
How to make Garlic Bread
Toasted garlic bread recipe
- Preheat oven to 350°F.
- Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
- Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
- Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices.
- Garlic bread is ready to serve.
Soft garlic bread recipe
- Preheat oven to 350°F.
- Make the butter, garlic, parsley mixture as above.
- Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust.
- Put a teaspoon or two of the butter mixture between each slice.
- Wrap the bread in aluminum foil and heat for 15 minutes in the oven.
- serve Garlic bread.
soft Garlic bread recipe
Pumpkin Trifle Recipe
Pumpkin Trifle Ingredients
-
Pumpkin Trifle
1 package (14-1/2 ounces) gingerbread cake mix
- 1-1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
How to make Pumpkin Trifle
- In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds.
- Beat on medium for 2 minutes.
- Pour into an ungreased 8-in. square baking pan.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
- In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set.
- Stir in pumpkin and spices until well blended.
- In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping.
- Repeat layers.
- Garnish with reserved cake crumbs.
- Serve immediately or refrigerate until serving.
- Pumpkin Trifle is ready to serve.
Yield: 18 servings.
Prep: 1 hour + cooling
Stuffed Bread Pakora Recipe
Stuffed Bread Pakora Ingredients:
Stuffed Bread Pakora Recipe
- 4 slices of large bread, remove the crust.
For stuffing:
- 1 medium potato boiled, peeled & mashed throughly.
- 1/2tsp. chilli pwd.
- 1/4tsp. black pepper pwd.
- 1tsp. chat masala
- 1 green chilli finely chopped
- 2tbsp. finely chopped fresh coriender leaves
- Salt to taste
For batter:
- 1/2cup besan
- 1/2tsp. ajwain
- 1tsp. salt
- 1/4 tsp. chilli pwd
- Water 1/2 cup approximately
- Oil for deep frying
How to make Stuffed Bread Pakora:
- Mix besan, ajwain, salt, chilli pwd. & mix water small quantities at a time to make a smooth batter.Once it is smooth add water to make it little thin.Keep it aside.
- Mix all the ingredients of stuffing. Put 1 quantity of this mixture on 1 slice, spread it throughly & press other slice on top of it. Repeat it with other two slices.
- Heat the oil in karahi. Dip the bread in batter & fry it turning twice. Take it out on papper towel to remove access oil. With a sharpe knife cut it diagonally to make four pieces of each.
- Serve hot with green chutney or tomato ketchup. ENJOY
Baked Naan Recipe
Baked Naan Ingredients:
Baked Naan Recipe
- 2 cups All purpose flour
- 1 pinch baking powder
- 1 tbs dry yeast
- 2 tbs plain yogurt
- 1 tbs sugar
- 1/2 cup warm water
- 1 tbs oil ( veg or olive)
- salt to taste
- 3 cloves chopped garlic
- butter to baste
How to make Baked Naan:
- note that you can add more flour to make it the right consistency.. that wont ruin the naan as long as you give it the required 3-4 hours to rise.
- In a mixing bowl add flour, baking powder, salt and sugar
- Mix well
- Add your oil and yogurt and mix well
- Dissolve the yeast in warm water and let it sit for 2 mins
- Mix the yeast water into your flour and kead well ( Make it a bread dough like consistency and just a little bit sticky. but not too dry, add more water if needed)
- Let it sit for 3-4 hours ( i leave it for about 4 hours)
- Knead your dough again for a min or two
- Divide your dough into 6 parts
- Turn on your oven to broil and let it heat for 20 mins, with your stone in the oven
- Make the parts into ball shapes and coat it with flour ( makes it easier to roll)
- Sprinkle some chopped garlic on to the ball ( you can use, cumin, cilantro, poppy seeds, mustard seeds, almonds, pistachios etc..)
- Using a rolling pin, roll your balls into a pita shape ( dont roll it too thin)
- Be careful and put each uncooked naan on the stone and let it cook for 3 mins
- Check to see if it has puffed up or has a puffy surface
- Remove from oven and baste it with your melted butter
- Preserve in foil to keep it warm
- Repeat the process until you have baked all of your naan’s
- Serve with chutney, dry curries or veggies… eat plain if you like
Spicy Naan Bread Recipe
Spicy Naan Bread Ingredients:
Spicy Naan Bread Recipe
- 2 cups bread flour
- 1 teaspoon salt
- 1/2 (.25 ounce) package instant yeast
- 1 teaspoon honey
- 3/4 cup water
- 1 1/2 tablespoons melted butter
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 pinch chili powder
- 3 tablespoons raisins
- 1/4 cup flaked coconut
- 2 tablespoons water
How to make Spicy Naan Bread:
- Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
- Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
- Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes.
- Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.
Chawal ki Roti Recipe
Chawal ki Roti Ingredients:
Chawal ki Roti Recipe
- 1 1/2 cups rice flour (chawal ka atta)
- 4 tbsp Steamed Rice
- 2 tsp grated garlic
- 2 tsp chopped green chillies
- 2 tsp grated ginger (adrak)
- 3 tbsp curds (dahi)
- 2 tbsp oil
- salt to taste
- Other ingredients
- oil for cooking
How to make Chawal ki Roti:
- Combine all the ingredients and knead into a firm dough using enough water.
- Divide the dough into 6 equal portions.
- Roll out each portion into a circle of 150 mm. (6″) diameter and 6 mm. (¼”) thickness.
- Heat a tava (griddle) and cook each roti on both sides until brown.
- Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside.
- Repeat with the remaining dough to make 5 more rotis.
- Serve hot.
Amritsari Kulcha Recipe
Amritsari Kulcha Ingredients:
Amritsari Kulcha Recipe
- Refined flour (maida) 4 cups
- Baking powder 1/2 teaspoon
- Soda bicarbonate 1/4 teaspoon
- Salt to taste+1/2 teaspoon
- Yogurt 1 tablespoon
- Egg 1/2
- Milk 1 cup
- Sugar 1 teaspoon
- Oil 1 tablespoon
- Butter 4 tablespoons
- Potatoes, boiled and grated 2 medium
- Onion 1/2 medium
- Green chillies, chopped 2
- Red chilli powder 1/2 tablespoon
- Cumin powder 1 tablespoon
- Pomegranate seeds (anardana) 1 teaspoon
- Fresh coriander leaves, chopped 2 tablespoon
How to make Amritsari Kulcha:
First dough Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk, sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further. Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions. Second dough Sieve refined flour with salt. Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls. Cover with the damp cloth and rest for another ten minutes. Stuffing Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder, anardana and coriander leaves. Mix with hands. Divide the potato mixture into eight equal portions and keep aside. Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc. Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately. You can also cook in a preheated convection oven at 220?C for about eight minutes.
Downeast Maine Pumpkin Bread Recipe
Downeast Maine Pumpkin Bread Ingredients
-
Downeast Maine Pumpkin Bread Recipe
1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
How to make Downeast Maine Pumpkin Bread Recipe
- Preheat oven to 350 degrees F.
- Grease and flour three 7×3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended.
- Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven.
- Loaves are done when toothpick inserted in center comes out clean.
Total Time: 1 1/4 hr
Prep Time: 15 mins
Yield: 18
Orange Bread Recipe
Orange Bread Ingredients:
Orange Bread Recipe
- 1/2 cup margarine
- 1 cup white sugar
- 2 eggs
- 1 tablespoon grated orange zest
- 1/2 cup fresh orange juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup orange juice
- 1/4 cup white sugar
How to make Orange Bread:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
