Quick-Bread Dry Mix and Walnut Quick Bread frm Quick Bread Dry Mix

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Quick-Bread Dry Mix

1 1/2 cups whole-wheat pastry flour (see Ingredient note) or whole-

wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

 

 

 

 

Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon,

baking soda and salt.

 

Makes 2 1/2 cups (12 1/2 ounces)

 

To make ahead: Stores nicely in a freezer bag in the freezer for up

to 6 months.

 

Source: EatingWell

Formatted by Chupa Babi: 12.19.07

 

Ingredient note: Whole-wheat pastry flour, lower in protein than

regular whole-wheat flour, has less gluten-forming potential, making

it a better choice for tender baked goods. You can find it in the

natural-foods section of large supermarkets and natural-foods stores.

Store in the freezer.

 

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Walnut Quick Bread frm Quick Bread Dry Mix

Quick-Bread Dry Mix (above)

2 large eggs

1 cup nonfat buttermilk (see Tips)

2/3 cup brown sugar

2 tablespoons unsalted butter, melted

2 tablespoons canola oil

1 teaspoon vanilla extract

1 teaspoon freshly grated orange zest

2 cups chopped cranberries (see Tips), fresh or frozen, thawed

1/2 cup chopped toasted walnuts (see Tips), plus more for topping if

desired

 

 

 

 

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or

375°F for a large loaf. Coat pan(s) (see " Pan Options " ) with cooking

spray.

2. Prepare Quick-Bread Dry Mix.

3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a

large bowl until well combined.

4. Make a well in the center of the dry ingredients, pour in the wet

ingredients and stir until just combined. Add orange zest,

cranberries and walnuts. Stir just to combine; do not overmix.

Transfer batter to the prepared pan(s). Top with additional walnuts,

if desired.

5. Bake until golden brown and a wooden skewer inserted into the

center comes out clean, 22 to 25 minutes for muffins or mini Bundts,

35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let

cool in the pan(s) for 10 minutes, then turn out onto a wire rack.

Let muffins and mini Bundts cool for 5 minutes more, mini loaves for

30 minutes, large loaves for 40 minutes.

 

Makes 12 servings

 

To make ahead: Store, individually wrapped, at room temperature for

up to 2 days or in the freezer for up to 1 month.

 

No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

 

To make quick work of chopping cranberries, place whole berries in a

food processor and pulse a few times until the berries are coarsely

chopped.

 

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking

sheet and bake at 350°F, stirring once, until fragrant, 7 to 9

minutes. To toast sliced almonds, cook in a small dry skillet over

medium-low heat, stirring constantly, until fragrant and lightly

browned, 2 to 4 minutes.

 

Pan Options

Each of these recipes will make:

1 large loaf (9-by-5-inch pan)

3 mini loaves (6-by-3-inch pan, 2-cup capacity)

6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per

cake)

12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

 

Source: EattingWell

Formatted by Chupa Babi: 12.19.07

 

Per serving: 218 calories; 8 g fat (2 g sat, 2 g mono); 41 mg

cholesterol; 30 g carbohydrate; 6 g protein; 3 g fiber; 182 mg sodium.

 

 

 

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