Monday, February 15, 2010

In honor of getting a follower! ;)

Nut bread.
2 cups flour (I use 1 cup regular white, 1 cup whole wheat)
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup cooking oil
3/4 cup chopped nuts (almonds, pecans, or walnuts. Roast them on a baking sheet in a 350 degree oven for 3-4 minutes, prior to putting them in.)

For cranberry nut bread:
Add 1 cup chopped cranberries and 1 teaspoon lemon juice.

Mix everything together, grease a 8x4x2-inch loaf pan, pour the mix in, and bake at 350 degrees for 50 to 55 minutes.

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White bread.

5 3/4- 6 1/4 cups flour
1 package of yeast
2 1/4 cups milk
2 tablespoons sugar
1 tablespoon butter
1 1/2 teaspoons salt

Mix milk, sugar, butter and salt in a pan, heat up until butter melts. (Or just microwave for a minute.)
Add the liquid mix to 2 1/2 cups of flour and yeast.

Beat the resulting mix with an electric mixer on medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out on lightly floured surface, knead for 6-8 minutes, until it's moderately stiff. Form into a ball, place in a lightly greased bowl, cover with a towel and let rise in a warm place for 45-60 minutes, or until doubled in size.

Punch the dough down, turn it out onto the lightly floured surface again, divide in 2. Let rest for 10 minutes.

Grease 2 8x4x2 inch loaf pans.

Shape dough into loaves, put them into pans, cover and let rise for additional 30-40 minutes.

Bake in a 375 degree oven for about 40 minutes, or until the bread sounds hollow when tapped. Remove from pans as soon as it's done, and cool.