Tricias Vanilla Bread Recipes

DOUBLE FRENCH TOAST

Steps:

• In a large bowl, whisk together the eggs, creamer, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate or baking dish. Dip the bread slices into the mixture, being sure to coat both sides evenly. In a small bowl, whisk together sugar and cinnamon; set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan-fry two slices of battered bread at a time until golden brown, about 2 minutes per side. When the second side is golden brown, generously sprinkle cinnamon and sugar onto each piece and flip again. Let the sugar caramelize for 30 second to 1 minute; repeat process on the other side. Remove from the skillet and transfer to a plate; repeat process with remaining butter, battered bread and cinnamon sugar, two slices at a time.
• Transfer to plates and serve with maple syrup.

SWEET VANILLA BREAD

Steps:

• 1. Cream butter & sugar together.
• 2. Then, add eggs & vanilla extract to the mixture. Stir well.
• 3. Finally, stir in the flour & baking powder until mixture is completely smooth.
• 4. Preheat oven to 350°F.
• 5. In a GREASED bread pan, pour the mixture in & bake for approx. 60-75 mins. (You can use a tooth pick or butter knife to determine readiness of bread)
• 6. Leave bread in pan to cool for 10-15 mins then move to cooling rack or large plate. Let cool for at least another 5-10 mins. Enjoy!

VANILLA BREAD

Steps:

• Mix butter and sugar, than add 1 eggs and 1 table spoon of flour (repeat this operation for every egg). Add liquid vanilla and the flour remaining. Melt from bottom to top adding milk. Put in your molde and than in the oven at 180° for 20/25 minutes. For the frost, put together powdered sugar and the little seeds vanilla and a little bit of water.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

BEST EVER IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
• Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

TRICIA'S VANILLA BREAD

Steps:

• Mix all ingredients in a large bowl using a spoon wetted frequently. Mix well until all of the flour is wetted.
• Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
• Place dough in an oiled container that is straight sided or graduated as in a measuring container.
• After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side. Return to the container.
• After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
• Cover the container and allow to double in volume (20 to 30 minutes).
• Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams. Oil the pan and place the dough into the pan seam down.
• Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
• Preheat the oven to 400 degrees F.
• Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
• The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
• Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.