Daily Recipes: Bread
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Gluten and Dairy FREE Pumpkin Spice Bread Tried this recipe and wont be going back to any other recipe, ever! I doubled the spices, but I always do that in pumpkin recipes.

 The king is slaughtered. Well, the Gluten Free Pumpkin Bread tasted great when my family and I devoured it. And even though it was gluten-free, it tasted EXACTLY like regular pumpkin bread.  It was literally gone the day after I made it! I would suggest this recipe to any pumpkin lover because it is very moist and savory.

 GLUTEN- FREE PUMPKIN BREAD
YIELD: ONE LOAF 
PREP TIME: 15 MIN  
COOK TIME: 1 HOUR 15 MIN

 I made this for my Gluten-Free Grandma and she LOVED it (but all of my regular-eating family loved it too!)
INGREDIENTS:

  • 1/3 cup + 1 tablespoon brown rice flour
  • 1/3 cup + 1 tablespoon white rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup sweet rice flour
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups granulated white sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 cup pure (unsweetened) pumpkin puree
  • 1/3 cup water


 DIRECTIONS :

 Get the full directions @ recipeboy.com

GLUTEN- FREE PUMPKIN BREAD

Okay, in my world I’ve transitioned to Fall-we won’t talk about the fact that it’s still in the upper 80s or 90s every day!  So apples, pumpkins, mums and gourds are all I can think about! I whipped up this easy cinnamon apple bread last weekend to prepare for the momentous occasion of college football starting back up and wanted to share it with you today.  This bread is ah-mazingly delicious (I know I made that word up but believe me, it warrants it’s own made up superlatives!)

 Chopped apples and a brown sugar cinnamon swirl make this cinnamon apple bread a hit! (And no one needs to know how easy it is to make!)

 Author: The Happier Homemaker 
Prep Time: 10 mins 
Cook Time: 50 mins 
Total Time: 1 hour 
Yield: 8 
Category: Dessert 
Cuisine: American

 INGREDIENTS

  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1 large apple, peeled and finely chopped


 DIRECTIONS
Get full directions @ thehappierhomemaker.com

CINNAMON APPLE BREAD

They might not be the prettiest things in the world (I won’t even say what my boyfriend said they looked like), but who cares? We’re talking about CHEESE SAUCE. A really easy cheese sauce, chock full of broccoli (so you can feel good about yourself) poured over perfect crispy-skin baked potatoes. These Broccoli Cheddar Baked Potatoes are, IMHO, the perfect half way point between comfort food and good-for-you food. I like compromise.

 This is yet another great “base” recipe that you can customize to fit your wallet and taste buds. This original version is so good that it made my feet wiggle, but if you want to add more you could always do something like bacon bits or grilled chicken, jalapeños or sriracha if you like it spicy, or maybe something simple like sliced green onion.

 P.S. Always check the prices of larger blocks of cheese compared to the smaller blocks. At my local store they’re almost always just about the same price per ounce, but this week the large 16oz. block was only $3.88, which is a GREAT deal. The large block can be cut into smaller chunks and stashed in the freezer. Just make sure to wrap them tightly to prevent freezer burn.

 Broccoli Cheddar Baked Potatoes are an easy vegetarian dinner that uses simple ingredients to make a filling and flavorful meal. 

  Total Cost $6.72 recipe / $1.68 serving
 Prep Time 10 minutes
 Cook Time 1 hour
 Total Time 1 hour 10 minutes
 Servings 4
INGREDIENTS
BAKED POTATOES
4 russet potatoes (2 lb. total) $2.99
1 Tbsp olive oil $0.16
Salt $0.02
BROCCOLI CHEESE SAUCE
1/2 lb frozen broccoli florets $0.85
3 Tbsp butter $0.23
3 Tbsp all-purpose flour $0.03
3 cups whole milk $0.93
1/2 tsp salt $0.03
1/4 tsp garlic powder $0.02
6 oz medium cheddar, shredded $1.46

 INSTRUCTIONS
Get Full instructions Broccoli Cheddar Baked Potatoes @ budgetbytes.com

Broccoli Cheddar Baked Potatoes

This recipe is so quick, eαsy αnd delicious thαt it is most definitely my new fαvorite yeαst breαd recipe. I cαn’t quite get enough of it. My fαvorite wαy to eαt it so fαr is to use it for my breαkfαst quesαdillαs or to just melt some mozzαrellα in it with α slight sprinkle of gαrlic powder… oh, it’s divine!

 Soft, pillowy, homemαde nααn is eαsier to mαke thαn you think αnd it's greαt for sαndwiches, pizzα, dipping, αnd more. 

  Totαl Cost $1.73 recipe / $0.22 serving
 Prep Time 1 hour 30 minutes
 Cook Time 25 minutes
 Totαl Time 1 hour 55 minutes
 Servings 8
 Î±uthor αdαpted from The Novice Chef

 INGREDIENTS

  • 2 tsp dry αctive yeαst $0.19
  • 1 tsp sugαr $0.02
  • 1/2 cup wαter $0.00
  • 2 1/2-3 cups flour, divided $0.39
  • 1/2 tsp sαlt $0.05
  • 1/4 cup olive oil $0.64
  • 1/3 cup plαin yogurt $0.17
  • 1 lαrge egg $0.27


 INSTRUCTIONS

  • In α smαll bowl, combine the yeαst, sugαr αnd wαter. Stir to dissolve then let sit for α few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, αnd egg until evenly combined.
  • In α sepαrαte medium bowl, combine 1 cup of the flour with the sαlt. Next, pour the bowl of wet ingredients to the flour/sαlt mixture αnd stir until well combined. Continue αdding flour, α hαlf cup αt α time, until you cαn no longer stir it with α spoon (αbout 1 to 1.5 cups lαter).
  • αt thαt point, turn the bαll of dough out onto α lightly floured surfαce αnd kneαd the bαll of dough for αbout 3 minutes, αdding smαll αmounts of flour αs necessαry to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour totαl. The dough should be smooth αnd very soft but not sticky. αvoid αdding excessive αmounts of flour αs you kneαd, αs this cαn mαke the dough too dry αnd stiff.
  • Full instructions recipe please click here >> budgetbytes.com

SOFT HOMEMADE NAAN


This Cheese and Garlic Crack Bread is EPIC! “Crack bread” is an appropriate name for this because it’s garlic bread – on crack! It’s basically a cheesy garlic bread, but so much more delicious!!

Cheese, garlic and bread – you can’t go wrong. This is a great cost effective FUN centrepiece for your next gathering!

If you haven’t tried this Cheese and Garlic Crack Bread before, let me warn you now: garlic bread will never be the same again. It’s like a pull apart bread, but tastes like garlic bread plus you have the mozzarella cheese which stretches wonderfully as you pull bits off.

This is INSANELY delicious. I especially love the way the bread is cut into diamond shapes so you can tear bite size pieces off. Every piece is garlicky and buttery and oh-so-cheesy…….

This is one the kids go NUTS over, don’t say I didn’t warn you! And grown ups turn into little kids when they get stuck into this. I made this for a dinner and let me tell you, it took 5 hands about 30 seconds to demolish this!

The best bread to use for Cheese and Garlic Crack Bread is crusty sourdough or another dense type of bread, but it works well with plain crusty loaves as well. The reason it works better with sourdough is because the bread is denser so the bread tends to hold together better when you pull bits off. But believe me, there is no compromise on flavour if you use other types of bread! In fact, in the photo I chose to use a crusty Vienna loaf because it was on special.

And I really recommend using mozzarella cheese for this, you want it to stretch and pull when you tear the pieces off. I kept the flavours quite simple, going for a garlic bread with cheese, but you can go really wild with the flavours for this! Ranch dressing, kick of chilli, other herbs – the possibilities are endless!

This is a great centrepiece for a dinner that could just be accompanied by a fresh salad to make a complete meal. Or as a fabulous appetiser or party food – think game day!

PS The best bit is the base of the bread….the butter and cheese drips to the bottom and it bakes so nice and crispy…..

PPS If you like cheesy things you can eat with your hands, you will probably also love these No Washing Up Ham Egg and Cheese Bowls (named as such because you won’t have to wash a single pot, pan, baking tray of any other kitchen utensil!)
Cheese and Garlic Crack Bread (Pull Apart Bread)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.
Course: Appetizer, Side Dish
Servings: 8 - 10
Calories: 191 kcal
Author: Nagi | RecipeTin Eats
Ingredients
  • 1 crusty loaf , preferably sourdough or Vienna
  • 3/4 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
  • 100 g /3.5 oz / 7 tbsp unsalted butter , softened
  • 2 large garlic cloves , minced
  • 3/4 tsp salt
  • 1 tbsp fresh parsley , finely chopped
Instructions
  1. Preheat the oven to 180C/350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.
Recipe Notes
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.

2. The denser the bread, the better the pieces will hold together when pulled off.

3. Use already baked bread, not uncooked bread dough.

4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!

5. Cheese and Garlic Crack Bread nutrition per serving, assuming this serves 10.

source : https://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/

CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)

It’s not too early for a pumpkin recipe. It’s almost the fall, right?
Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.
I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this bread on a warm summer day. 


Ever since I made the Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.
The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.
The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food.

It’s never too early to get started with that first pumpkin recipe of the season.

Cream Cheese-Filled Pumpkin Bread


YIELD: ONE 9X5-INCH LOAF, ABOUT 10 SLICES
TOTAL TIME:ABOUT 75 MINUTES, FOR COOLING
PREP TIME:10 MINUTES
COOK TIME:ABOUT 48 MINUTES
I adapted my Cream Cheese-Filled Banana Bread recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully. The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister. Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, it’s perfect comfort food.
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Did you make this recipe? 

INGREDIENTS:

Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to tast
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

DIRECTIONS:

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate. Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Source : https://www.averiecooks.com/cream-cheese-filled-pumpkin-bread/#

Cream Cheese-Filled Pumpkin Bread

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