FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 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 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
- Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
SPICED PEAR BREAD
My mom and I put up our own pears, so I always have plenty on hand when I want to make this wonderful bread. It's so moist and delicious that you'll want to have another slice...or two! -Rachel Barefoot, Linden, Michigan
Provided by Taste of Home
Time 1h5m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the eggs, pears, applesauce and oil. Stir into dry ingredients just until moistened., Pour into four 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 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 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 131mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEAR, RICOTTA AND ROSEMARY CORN MUFFINS
Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
PEAR AND ROSEMARY FOCACCIA WITH FONTINA CHEESE
Here's a delightful appetizer to serve at a party - pear and rosemary focaccia with fontina cheese! Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Mix contents of flour pouch and yeast packet in large bowl. Stir in water and 2 tablespoons of the oil until dough is soft and leaves side of bowl.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy, sprinkling with additional flour as necessary if sticky. Cover with large bowl; let rest 5 minutes.
- Grease large cookie sheet or 12-inch pizza pan with small amount of oil. Press dough into 12-inch circle on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until double.
- Heat oven to 375°. Gently make depressions in dough about 1 inch apart with fingers or handle of wooden spoon. Carefully brush with remaining oil. Sprinkle with rosemary. Arrange pear slices on dough.
- Bake 15 to 25 minutes or until golden brown. Serve warm or cool. To serve, cut focaccia into 16 wedges. Alternate focaccia wedges with slices of cheese on serving platter. Garnish with rosemary sprigs.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Appetizer, Sodium 290 mg
PEAR AND ROSEMARY BREAD
Provided by Florence Fabricant
Time 1h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
- Sift flour, baking powder, baking soda and salt together and set aside.
- Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
- Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
- Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 228 milligrams, Sugar 16 grams, TransFat 0 grams
PEAR AND ROSEMARY BUTTER
**Serve with:** Toast (especially when cheddar omelets are on the menu), potato pancakes, waffles, pancakes, or French toast. **Combine with:** Crusty bread and blue cheese. **Use as:** A dessert topping for pound cake (serve with vanilla ice cream).
Provided by Jayne Cohen
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat, cover, and simmer until pears are very soft, stirring occasionally to immerse pears in juice, about 25 minutes.
- Transfer mixture to processor and puree until smooth. Return puree to same pot. Scrape in seeds from vanilla bean; add bean. Cover partially; simmer over medium-low heat until puree is thick enough to mound slightly on spoon, stirring often and being careful when removing lid (puree will spatter vigorously), about 10 minutes. Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar. Cover; let stand 30 minutes to infuse. Discard rosemary. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be prepared 2 weeks ahead. Keep chilled.)
- *Available at natural foods stores and many supermarkets.
PEAR BREAD
My friends and family thoroughly enjoy this old-fashioned bread. The mellow flavor of pears is a refreshing change of pace from more traditional apples.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 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 :
More about "pear rosemary bread recipes"
ROASTED PEAR WITH HONEY AND ROSEMARY – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory AppetizersCalories 239 per serving
EASY PEAR BREAD RECIPE (WITH FRESH PEARS!) - DINNER, …
From dinnerthendessert.com
BEST EVER PEAR BREAD - MARGIN MAKING MOM®
From marginmakingmom.com
BRIE, PEAR & ROSEMARY CROSTINI - COBS BREAD
From cobsbread.com
RUSTIC ROSEMARY BREAD — LET'S DISH RECIPES
From letsdishrecipes.com
PEAR ROSEMARY FLATBREAD RECIPE WITH HOME-GROWN …
From celebratewomantoday.com
PEAR, WALNUT & ROSEMARY BREAD WITH PEAR BUTTER - THE …
From blog.thefruitcompany.com
PEAR & ROSEMARY BREAD WITH VANILLA ICE CREAM | BULLA FOODSERVICE
From bullafoodservice.com.au
PEAR BRAN BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PEAR-ROSEMARY BREAD – LEARNING TO EAT
From learningtoeat.com
6 PEAR BREAD RECIPES YOU'LL LOVE
From allrecipes.com
PEAR PIE WITH RED WINE AND ROSEMARY RECIPE | BON APPéTIT
From bonappetit.com
DEEP-DISH PEAR PIE WITH CHEDDAR-ROSEMARY CRUST - BETTER HOMES …
From bhg.com
PEAR AND ROSEMARY SODA BREAD RECIPE - MYFOODBOOK
From myfoodbook.com.au
AUSTRALIAN WINTER RECIPES: 10 YOTAM OTTOLENGHI DISHES TO COOK AS …
From theguardian.com
PEAR, BRIE AND ROSEMARY FLATBREADS - PUREWOW
From purewow.com
You'll also love