gv - quick breads

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* Exported from MasterCook *

 

Basic Nut Bread with Variations

 

Recipe By :Gradual Vegetarian (1985) Lisa Tracy

Serving Size : 0 Preparation Time :0:00

Categories : Breads - Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR TWO LOAVES:

3/4 cup honey

1 tablespoon molasses

1/2 cup melted butter

1 1/2 cups milk

2 eggs -- beaten

5 cups unbleached all-purpose flour

1 teaspoon salt

2 tablespoons baking powder

1 cup chopped nuts

 

1. Big Bowl: Combine honey, molasses, butter, milk and eggs.

 

2. Another bowl: Sift flour, salt and baking powder. Add nuts to flour and mix

in.

 

3. Stir the dry ingredients into the liquid ingredients until thoroughly

moistened. Pour the batter into 2 greased loaf pans and let stand 20 minutes.

Bake in a 350F oven about 1 hour, until toothpick stuck into the center comes

out clean. Cool before cutting, preferably on a rack of some kind to let air

circulate under the bread.

 

BUTTERMILK NUT BREAD: Use 1 1/2 cups buttermilk instead of milk. Use 3 eggs

instead of 2. Use 1 teaspoon baking soda and 4 teaspoons baking powder, instead

of 2 tablespoons baking powder.

 

CRANBERRY NUT BREAD: Use 1 tablespoon baking powder and 1 teaspoon soda. Use

orange juice instead of milk. Fold in 3 cups cranberries at the end with 2

tablespoons grated orange or lemon rind.

 

WHOLE GRAIN NUT BREAD. " Use 1 cup whole wheat flour instead of an equal amount

of white. Or use 1 cup bran for 1 cup flour. " [i.e., do not replace all the

all-purpose flour with whole-grain.]

 

PUMPKIN NUT BREAD: Omit milk and use 1 1/2 cups cooked or canned pumpkin. Use 3

eggs instead of 2. Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and grated rind

of 1 lemon.

 

BANANA NUT BREAD: Use 2 mashed bananas instead of 1 cup of the milk. Use 3 eggs

instead of 2.. Add 1 teaspoon nutmeg.

 

Description:

" baking powder quick breads "

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Per Serving (excluding unknown items): 4887 Calories; 193g Fat (34.4% calories

from fat); 109g Protein; 719g Carbohydrate; 15g Dietary Fiber; 672mg

Cholesterol; 6318mg Sodium. Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 1 1/2

Non-Fat Milk; 35 1/2 Fat; 15 1/2 Other Carbohydrates.

 

NOTES : This recipe is adapted from Dolores Casella's A World of Breads. It was

the book out of which I learned to bake 12 loaves of bread once a week for a

coop dormitory dinning room full of hungry people. I recommend it the book. -

Lisa

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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