Falls Mill Harvest Bread Recipes

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.

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.

Steps:

• Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
• Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
• Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
• Add enough of remaining bread flour to prevent dough from sticking to your hands.
• Place in a large bowl coated with cooking spray, turning once to coat other side.
• Cover and let rise in a warm place, 1 hour or until doubled.
• Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
• Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
• Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
• Repeat with remaining dough.
• Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
• Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
• Remove bread from pans; cool on wire racks.