FALL HARVEST QUICK BREAD
I started making quick breads recently for pot lucks at work, mainly for Thanksgiving and Christmas and moved on to a bread using fall fruits. It's almost more like a coffee cake than a bread, but either way it came out awesome.
Provided by George Levinthal
Categories Other Breads
Time 1h30m
Number Of Ingredients 25
Steps:
- 1. Preheat your oven to 375 deg. F. (Note: I set it higher because when you open the oven to put the loaf pans in, the oven looses heat and this will get the oven temp back to 350 when you close the oven door.)
- 2. Core and peel the apples and dice. Peel the pears, cut in half, scoop out the seeds and dice.
- 3. Add the pears and the remaining ingredients, except for the lemon zest, and cook for an additional 3 to 4 minutes. Lower the heat to medium low, stir in the lemon juice and keep the mixture warm.
- 4. Add the first 6 quick bread ingredients to a large mixing bowl and whisk together.
- 5. In a second bowl cream together the butter and sugar until smooth. You can use an electric mixer or good, old fashioned elbow grease. Mix in the eggs until smooth, followed by the rum, and yogurt.
- 6. Add the wet ingredients to the dry ingredients and combine thoroughly, but don't over mix. A few lumps are good. Fold in the apple/pear mixture.
- 7. In a small separate bowl, toss the walnuts and cherries in the tablespoon of flour and then add to the other ingredients and combine.
- 8. In a small separate bowl, toss the walnuts and cherries in the tablespoon of flour and then add to the other ingredients and combine.
- 9. Smash up the bars and mix together with the brown sugar and melted butter. Sprinkle over the top of the loaves.
- 10. Put the loaf pans into the oven, lower the heat to 350 deg. and bake for 55 to 60 minutes until a toothpick inserted into the middle comes out clean. When done, remove from the oven, cool in the pans for 20 to 30 minutes, remove from the pans and continue cooling on a metal cooling rack. Slice and serve warm with butter or topped with ice cream for an awesome dessert.
MULTIGRAIN HARVEST BREAD RECIPE
This bread recipe is loaded with 4 different grains and 5 different seeds. Every bite has a perfect balance crunch and chewiness with hints of nutty flavor from the variety of seeds. Note: This recipe makes 2 loaves.
Provided by Dina
Categories Side Dish
Time 12h40m
Number Of Ingredients 14
Steps:
- Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
- Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
- In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
- Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
- Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
- Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.
- . Place the soaked seeds into the dough. If the seeds have any extra water on top, strain before you add it to the dough.
- Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don't see any more patches of flour, stop kneading the dough.
- Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
- 10. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.
- 11. . After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don't have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
- 12. Remove the proofed dough onto a floured surface and divide it into halves.
- 13. Shape each piece of dough into squares, then fold in each corner of the square towards the center.
- 14. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
- 15. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
- 16. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
- 17. (optional) Using a sharp blade make a few decorative slits into the top of the dough.
- 18. Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
- Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
- 19. Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
- 20. The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.
Nutrition Facts : Calories 185 kcal, Carbohydrate 34 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 263 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
More about "falls mill harvest bread recipes"
HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (106)Category Bread
25 FALL BREAD RECIPES YOU’LL FALL FOR - INSANELY GOOD
From insanelygoodrecipes.com
25+ TASTY FALL BREADS - UPSTATE RAMBLINGS
From upstateramblings.com
28 FALL QUICK BREADS - JUST A PINCH RECIPES
From justapinch.com
50 SCRUMPTIOUS FALL BREAD RECIPES THAT WILL INSPIRE YOU …
From tasteofhome.com
40 RECIPES FOR THE FALL HARVEST SEASON RECIPE | BON …
From bonappetit.com
FALL HARVEST BREAD #BREADBAKERS - HEZZI-D'S BOOKS AND …
From hezzi-dsbooksandcooks.com
9 SEASONAL BREADS TO BAKE THIS FALL | NUTRIMILL
From nutrimill.com
HARVEST MOON MILLS
From harvestmoonmills.com
FALL HARVEST BREAD - BIGOVEN
From bigoven.com
OUR BEST FALL BREAD RECIPES - SOUTHERN LIVING
From southernliving.com
BEST HARVEST SPICE BREAD RECIPE - MASHED
From mashed.com
FALL HARVEST BREAD RECIPE - BAKER RECIPES
From bakerrecipes.com
NO-KNEAD HARVEST BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
60+ FALL BREAD RECIPES YOU WILL LOVE | THE CAGLE DIARIES
From thecaglediaries.com
THE 40 MOST POPULAR FALL RECIPES. - HALF BAKED HARVEST
From halfbakedharvest.com
GLUTEN FREE FALL HARVEST APPLE BREAD - BOB'S RED MILL
From bobsredmill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #healthy #breads #low-fat #dietary #low-cholesterol #healthy-2 #yeast #low-in-something #4-hours-or-less
You'll also love