David Brefield - 60 recipes of bread: Holiday bread, bagels, egg bread, cranberry bread recipes

"60 recipes of bread"

by

David Brefield

All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the author, except for the use of brief quotations in a book review.

Copyright 2019 by David Brefield

Table Of Contents

HOLIDAY BREAD :

BAGELS:

EGG BREAD:

CRANBERRY BREAD RECIPES:

HOLIDAY BREAD:

Downeast maine pumpkin bread

Nutrition facts

Per Serving:

250 calories;

10.3 g fat;

38.6 g carbohydrates;

3.1 g protein;

25 mg cholesterol;

300 mg sodium.

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Then grease and flour three loaf pans.
2. In a 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, ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Then pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Banana bread

Nutrition facts

Per Serving:

220 calories;

7.8 g fat;

30.8 g carbohydrates;

3.8 g protein;

50 mg cholesterol;

220 mg sodium.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2. In a bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Then stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture, then stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for about 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Then let bread cool in pan for about 10 minutes, and turn out onto a wire rack.

Homesteader cornbread

Nutrition facts

Per Serving:

220 calories;

9.3 g fat;

30.1 g carbohydrates;

4.9 g protein;

25 mg cholesterol;

245 mg sodium.

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk, then let stand for 5 minutes. Grease a baking pan.
2. In a big bowl, whisk together flour, baking powder, salt and sugar. Then mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for about 30-35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Natalie's zucchini bread

Nutrition facts

Per Serving:

250 calories;

13.1 g fat;

32.1 g carbohydrates;

3.3 g protein;

23 mg cholesterol;

175 mg sodium.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Instructions

1. Grease and flour two 8 x 4 pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a big bowl. Then add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Then pour batter into prepared pans.
4. Bake for about 45-60 minutes, or until tester inserted in the center comes out clean. Then cool in pan on rack for about 20 minutes. Remove bread from pan, and completely cool.

Buttermilk cornbread

Nutrition facts

Per Serving:

270 calories;

12.2 g fat;

39.1 g carbohydrates;

4.8 g protein;

55 mg cholesterol;

308 mg sodium.

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375 degrees F (175 degrees C). Grease a square pan.
2. Melt butter in skillet. Then remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Then stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for about 32-40 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry zucchini bread

Nutrition facts

Per Serving:

450 calories;

19.9 g fat;

65.8 g carbohydrates;

5.3 g protein;

46 mg cholesterol;

271 mg sodium.

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a big bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Then beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Then transfer to the prepared mini-loaf pans.
3. Bake for about 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Then cool for 20 minutes in pans, and turn out onto wire racks to cool completely.

Extreme banana nut bread

Nutrition facts

Per Serving: