Here are 6 of my favorite breads to bake around the holidays. Please add yours and comment on how good they turned out.
BEER BREAD INGREDIENTS 1 can or bottle beer 3 cups self-rising flour 3 tablespoons white sugar DIRECTIONS In a large bowl, mix the sugar and flour. Add beer and continue to mix. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake at 350 degrees F for 50 for 60 minutes. Serve topped with butter or cheese spread ENJOY!
PUMPKIN BREAD INGREDIENTS 3 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground nutmeg 2 cups solid pack pumpkin puree 1 cup vegetable oil 1/2 cup chopped walnuts 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 3 cups white sugar 2/3 cup water 4 eggs DIRECTIONS Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F Mix all until well combined. Pour batter into prepared pans. Bake for 60 minutes.
IRISH BREAD INGREDIENTS 4 cups all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 pint sour cream 1 cup raisins DIRECTIONS Preheat oven to 325 degrees F Grease two 8×4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F for 1 hour.
CRANBERRY BREAD INGREDIENTS 2 cups sifted all-purpose flour 1 cup white sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butter 1 egg 1 teaspoon orange zest 3/4 cup orange juice 1 1/2 cups raisins 1 1/2 cups chopped cranberries DIRECTIONS Preheat oven to 350 degrees F & grease one 9x5x3 inch loaf pan. Mix together the flour, sugar, baking powder, salt and baking soda. Add in butter until mixture is crumbly. Add egg, orange peel, and orange juice. Stir to mix and mix in raisins and cranberries. Pour into loaf pan and bake for 60 minutes or until toothpick inserted comes out clean.
BANANA BREAD INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs 2 1/3 cups mashed overripe bananas DIRECTIONS Preheat oven to 350 degrees F Lightly grease a 9×5 inch loaf pan. In a bowl mix flour, baking soda and salt. In another bowl, mix together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture Pour batter into prepared loaf pan. Bake for 60 to 65 minutes.
COFFEE & MAPLE BREAD INGREDIENTS 1 tablespoon active dry yeast 1/4 cup warm water 1 cup warm milk 1/4 cup shortening 1/4 cup sugar 1 egg 1 teaspoon salt 1 teaspoon maple flavoring 1/8 teaspoon ground cardamom 3 1/2 cups all-purpose flour FILLING 1 cup packed brown sugar 1/3 cup chopped pecans 1 teaspoon ground cinnamon 1 teaspoon maple flavoring 6 tablespoons butter or margarine GLAZE 1 1/2 cups confection sugar 1/4 teaspoon maple flavored extract 2 tablespoons milk DIRECTIONS In a bowl dissolve yeast in warm water. Add milk, shortening, sugar, egg, salt, maple flavoring and cardamom-mix well Add the flour- knead on floury surface about 7 minutes. Grease and cover and let rise in a warm place until doubled Grease a baking sheet or 14-in. pizza pan or line with foil. For filling, combine the brown sugar, pecans, cinnamon and maple flavoring Punch dough down. Turn onto a lightly floured surface- divide into thirds. Roll each into a 14-in. – place one on prepared pan. Spread with a third of the butter- sprinkle with a third of the filling. Top with a second circle of dough- top with butter and filling. Repeat. Pinch to seal. Carefully place a glass in center of circle. With scissors- cut from outside edge just to the glass- forming 16 wedges. Remove glass- twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled Bake at 375 degrees F for 25-30 minutes For glaze, combine the sugar, maple flavoring and enough milk to your liking Remove bread from pan Let cool