Archive for the ‘Bread Recipes’ Category

Bread, anyone?

Article by Trent Vaughn

I have always been a big fan of breads. Yes, that I can last a whole week just by eating bread alone. I always find myself amazed and mesmerized going inside a bakery or a caf? with breads displayed on the shelves. I don?t know what is with breads that gives out such fulfilling feeling. Serve it with peanut butter and jam, or tossing ham with lettuce, tomatoes and cheese, or just plainly spreading butter, toasted or not, I will take it. May it be white, brown, wholemeal, whole grain, stuffed or plain.

Bread is considered to be the oldest prepared food, dating back a few centuries ago. Flour, water, sugar, yeast, salt, eggs and milk are the most common ingredients. Keeping your breads properly is essential to maintain its freshness. A stale bread is not appetizing to see nor to taste. To make it last longer, breads can be kept in a breadbox, or wrap it with a wax paper and put it inside the refrigerator. Another thing that you should avoid when storing breads is to keep it away from items with strong smell such as onion, detergent, soap, etc. as these may affect the bread?s taste and aroma.

The health benefits of breads? It is a good source of iron, vitamins, calcium and protein. The high fiber content in the whole wheat varieties aids the digestion process. It is said to decrease the gastrointestinal tracts by keeping your digestive system on track. It can also be of great benefit to your heart, with studies showing that it can lower down cholesterol and can regulate pressure and glucose levels.

I do not have the # 1 on the list for my most favorite kind, with so many tasty bread recipes and variations available today. I always get baffled on what to take home, though I personally love the French, Italian and Japanese breads.

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Old Fashion recipes for Mini-Morsel Muffins and Poppy Seed Bread

Remember the delicious breads and muffins your grandmother used to make?  We have old fashion bread recipes to help you recreate those wonderful scents from grandmother’s kitchen as well as the yummy tastes.  Treat your family and/or friends to Mini-Morsel Muffins and Poppy Seed Bread.

MINI-MORSEL MUFFINS
This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana many, many years ago!

2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

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2 Absolutely Mouth-Watering Zucchini Bread recipes

For many years now, I have been growing zucchini & looking for other ways and means to make use of them aside from your usual dishes like salads and etc. So I have experimented a lot of times to get interesting dishes that feature zucchini as the main ingredient.

Here are 2 delicious bread recipes that star the zucchini as main ingredient and they’re absolutely delicious.

Moist Zucchini Quick Bread Recipes With Nuts & Spices

6 cups unbleached white flour, or a combination of half white, half whole wheat

2 tsps salt

2 tsps baking soda

1/2 tsp baking powder

2 tbsps cinnamon, ground

6 large eggs

3.5 c sugar

5 tsps pure vanilla extract

1 3/4 c canola oil

5 c zucchini, finely grated

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