DOUBLE-BERRY QUICK BREAD
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 201mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BERRY MINI BREADS
A package containing this buttery, sweet-tart bread and its recipe was dropped at our doorstep one evening during the holidays. It was so tasty that it became a tradition at our house. Now we also leave the same gift on many doorsteps throughout the Christmas season. -Heidi Naylor, Boise, Idaho
Provided by Taste of Home
Time 35m
Yield 4 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 169mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BANANABERRY BREAD
Bananas and berries bake into a moist and delicious quick bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
- In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
- Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 13 g, TransFat 0 g
WHEAT BERRY BREAD
I buy a Honey Wheat berry bread from Earth Grains. I just love the wheat berries in it. I found this recipe in From All Around The World Cookbook by Sheila Lukins and I hope it proves to be just a good. I'm not counting the time it takes to cook berries or for the dough to rise. But like most breads it will be an all morning job.
Provided by Charlotte J
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place the wheat berries in a strainer, rinse well under running water, and drain.
- Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
- Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
- After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
- Let rise for about 40 minutes.
- Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
- Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
- When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
- Flatten the dough and press in the cooked wheat berries.
- Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
- Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
- Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
- Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
- Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
- Push the dough down flat.
- Place the pan in a plastic bag and tuck the bag opening under the pan to close.
- Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
- Preheat the oven to 425 degrees.
- Remove the pan from the plastic bag.
- Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
- Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
- Bake 15 minutes.
- Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
- To test for done-ness, remove the bread from the pan and rap the bottom.
- It should sound hollow.
- If it is not quite done, continue baking out of the pan up to 10 minutes more.
- Cool on a wire rack.
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