APRICOT COMPOTE-WALNUT BREAD
Ingredients
Apricot Compote:
6 tablespoons Canderel granules
90ml water
1 medium orange
400g fresh apricots, firmly ripe
Walnut bread:
8 tablespoons granular Canderel
225g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
Pinch salt
50g half fat sunflower margarine
1 large egg
Grated zest from 1 medium orange
150ml fresh orange juice (use the juice from orange in this recipe and compote recipe)
100g roughly chopped walnuts
4 tbsp skimmed milk
Directions
Put the Canderel and water into a medium pan, cut about a tablespoon of thin shreds of zest from the orange using a zester, add to the pan, bring to a gentle simmer.
Roughly chop the apricots, discarding the stones then add to the pan.
Turn the fruit carefully through the liquid then cook gently for 10 minutes, turning the fruit twice during simmering. The fruit will be soft and the liquid reduced to a thick syrup. Tip the apricots into a bowl and allow to cool.
Refrigerate until needed.
Walnut bread:
Grease a 2lb loaf tin and line with non-stick parchment paper or pre-formed liner.
Put the Canderel, flour, baking powder, bicarbonate of soda and salt into a bowl and stir together. Beat the butter and egg with orange zest until creamy (the mixture will look curdled, this is OK).
Add the orange juice and stir well.
Add the dry ingredients and walnuts then mix until just combined. Add the milk to give a soft consistency.
Spoon into the tin and bake in a pre-heated oven for 40-45 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning onto a rack to cool completely.
To serve: slice the loaf into 16, and arrange two slices on each serving plate, spoon over the Apricot Compote. Can be made the day before and stored in airtight container.
Comments: Use Canderel red for this recipe.
Bron: Onbekend
Plsing: Tina Botes
Apricot Compote:
6 tablespoons Canderel granules
90ml water
1 medium orange
400g fresh apricots, firmly ripe
Walnut bread:
8 tablespoons granular Canderel
225g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate soda
Pinch salt
50g half fat sunflower margarine
1 large egg
Grated zest from 1 medium orange
150ml fresh orange juice (use the juice from orange in this recipe and compote recipe)
100g roughly chopped walnuts
4 tbsp skimmed milk
Directions
Put the Canderel and water into a medium pan, cut about a tablespoon of thin shreds of zest from the orange using a zester, add to the pan, bring to a gentle simmer.
Roughly chop the apricots, discarding the stones then add to the pan.
Turn the fruit carefully through the liquid then cook gently for 10 minutes, turning the fruit twice during simmering. The fruit will be soft and the liquid reduced to a thick syrup. Tip the apricots into a bowl and allow to cool.
Refrigerate until needed.
Walnut bread:
Grease a 2lb loaf tin and line with non-stick parchment paper or pre-formed liner.
Put the Canderel, flour, baking powder, bicarbonate of soda and salt into a bowl and stir together. Beat the butter and egg with orange zest until creamy (the mixture will look curdled, this is OK).
Add the orange juice and stir well.
Add the dry ingredients and walnuts then mix until just combined. Add the milk to give a soft consistency.
Spoon into the tin and bake in a pre-heated oven for 40-45 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning onto a rack to cool completely.
To serve: slice the loaf into 16, and arrange two slices on each serving plate, spoon over the Apricot Compote. Can be made the day before and stored in airtight container.
Comments: Use Canderel red for this recipe.
Bron: Onbekend
Plsing: Tina Botes
DOUBLE APPLE-WALNUT BREAD
Ingredients
1 cup smooth unsweetened applesauce
1/2 cup sugar, plus 1 tablespoon for sprinkling
1/2 cup packed light brown sugar
2 large eggs
1/4 cup canola or vegetable oil
1/4 cup plain yogurt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts
Instructions
1.Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
2.Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.
3.In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.
4.Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.
5.Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
1 cup smooth unsweetened applesauce
1/2 cup sugar, plus 1 tablespoon for sprinkling
1/2 cup packed light brown sugar
2 large eggs
1/4 cup canola or vegetable oil
1/4 cup plain yogurt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts
Instructions
1.Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
2.Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.
3.In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.
4.Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.
5.Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
APPLE PAIRLINE BREAD
1 cup sour cream
1 cup brown sugar
2 eggs
2 teasp vanilla
2 cups flour
2 teasp baking powder (bakpoeier)
1/2 teasp baking soda (koeksoda)
1/2 teasp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo)
Mix all together and pour into breadpan
For the praline sauce:
¼ cup brown sugar and ¼ cup butter (butter melted)
Bake 1 hour 175 C .
Glaze with praline sauce when cooled.
BRON:By: My Honeys Place
1 cup brown sugar
2 eggs
2 teasp vanilla
2 cups flour
2 teasp baking powder (bakpoeier)
1/2 teasp baking soda (koeksoda)
1/2 teasp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo)
Mix all together and pour into breadpan
For the praline sauce:
¼ cup brown sugar and ¼ cup butter (butter melted)
Bake 1 hour 175 C .
Glaze with praline sauce when cooled.
BRON:By: My Honeys Place
APPLE PIE BREAD
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1/3 cup buttermilk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon apple pie spice
2 cups of diced apples, peeled (I left the skin on)
1 cup chopped walnuts or pecans (I used pecans)
Streusel-Nut Topping
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans (I used pecans)
*Preheat oven to 350 degrees F. Grease the bottom and up the sides of an 9x5x3-inch loaf pan; set aside.
In a large bowl, beat butter and sugars until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour,salt, and apple pie spice; beat until combined. Stir in apples and nuts by hand. Spoon batter into prepared pan; spread evenly.
*For the topping - In a small bowl, combine brown sugar, flour, and apple pie spice. Using a fork, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.
Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).
1/2 cup packed brown sugar
1/2 cup sugar
1/3 cup buttermilk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon apple pie spice
2 cups of diced apples, peeled (I left the skin on)
1 cup chopped walnuts or pecans (I used pecans)
Streusel-Nut Topping
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans (I used pecans)
*Preheat oven to 350 degrees F. Grease the bottom and up the sides of an 9x5x3-inch loaf pan; set aside.
In a large bowl, beat butter and sugars until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour,salt, and apple pie spice; beat until combined. Stir in apples and nuts by hand. Spoon batter into prepared pan; spread evenly.
*For the topping - In a small bowl, combine brown sugar, flour, and apple pie spice. Using a fork, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.
Sprinkle Streusel-Nut Topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).
ALMOND JOY BREAD
◦4 eggs
◦2 cups sugar
◦1/4 cup canola oil
◦1/4 cup melted unsalted butter
◦1 tsp vanilla
◦1 tsp coconut extract
◦3 cups all-purpose flour
◦1/2 tsp baking soda
◦1/2 tsp baking powder
◦1/2 tsp salt
◦1 cup buttermilk
◦1 cup sweetened coconut
◦1/2cup raw almonds, chopped
◦1 cup chocolate chips
◦COCONUT GLAZE:
◦1 cup sugar
◦1/2 cup water
◦1 tbsp unsalted butter
◦1 tsp coconut extract
◦CHOCOLATE GANACHE:
◦8 ounces semisweet chocolate, chopped
◦3/4 cup heavy cream
1.Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
2.In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
3.Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
4.Fold in coconut, chocolate chips and almonds.
5.Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hours (minis take only about 10 minutes less).
6.Remove from oven and place on rack to cool. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake.
7.COCONUT GLAZE:
8.Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
9.CHOCOLATE GANACHE:
10.Place chocolate into a bowl.
11.Place cream in a saucepan and bring to a boil.
12.Once cream has boiled pour over chocolate. Let sit for 3 minutes.
13.Stir with whisk until smooth and glossy.
14.When cake is completely cool, drizzle chocolate ganache over cake
◦2 cups sugar
◦1/4 cup canola oil
◦1/4 cup melted unsalted butter
◦1 tsp vanilla
◦1 tsp coconut extract
◦3 cups all-purpose flour
◦1/2 tsp baking soda
◦1/2 tsp baking powder
◦1/2 tsp salt
◦1 cup buttermilk
◦1 cup sweetened coconut
◦1/2cup raw almonds, chopped
◦1 cup chocolate chips
◦COCONUT GLAZE:
◦1 cup sugar
◦1/2 cup water
◦1 tbsp unsalted butter
◦1 tsp coconut extract
◦CHOCOLATE GANACHE:
◦8 ounces semisweet chocolate, chopped
◦3/4 cup heavy cream
1.Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
2.In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
3.Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.
4.Fold in coconut, chocolate chips and almonds.
5.Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hours (minis take only about 10 minutes less).
6.Remove from oven and place on rack to cool. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake.
7.COCONUT GLAZE:
8.Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
9.CHOCOLATE GANACHE:
10.Place chocolate into a bowl.
11.Place cream in a saucepan and bring to a boil.
12.Once cream has boiled pour over chocolate. Let sit for 3 minutes.
13.Stir with whisk until smooth and glossy.
14.When cake is completely cool, drizzle chocolate ganache over cake
AMISH FRIENDSHIP BREAD STARTER
This is the Amish Friendship Bread Starter Recipe that you'll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
1 package active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)
In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
Amish Friendship Bread
Day 1-receive the starter-do nothing
Days 2, 3, and 4-stir with a wooden spoon
Day 5-Add 1 cup each flour, sugar and milk
Days 6, 7, 8, and 9-stir with a wooden spoon
Day 10-Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers or zip lock baggies, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork, beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans with butter, sprinkle with sugar instead of flour. Bake at 325F for 45 minutes to 1 hour. Cool 10 minutes, remove from pans. Makes two loaves.
1 package active dry yeast
1/4 cup warm water (110 degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 degrees F)
In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
Amish Friendship Bread
Day 1-receive the starter-do nothing
Days 2, 3, and 4-stir with a wooden spoon
Day 5-Add 1 cup each flour, sugar and milk
Days 6, 7, 8, and 9-stir with a wooden spoon
Day 10-Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers or zip lock baggies, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
2/3 cup oil
3 eggs
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork, beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans with butter, sprinkle with sugar instead of flour. Bake at 325F for 45 minutes to 1 hour. Cool 10 minutes, remove from pans. Makes two loaves.
BAKING BREAD
BAKING BREAD
The smell of homemade bread, they say can sell a house…..at least I’ve heard that one from an estate agent years ago. Maybe she was a very desperate estate agent at the time, but there is something to be said about the smell of freshly baked bread when you walk into a house or bakery.
In our South African culture, giving someone a fresh loaf of bread that you have baked yourself far surpasses a bunch of flowers or a box of chocolates.
People generally are frightened of working with yeast and the whole process of kneading, leavening and waiting is just too much for most people, but I’m going to show you my way and trust me, if I can, everyone can.
This recipe yields 2 HUGE loaves
2,5kg flour (play around using different flours such as wholewheat, white, cake or a combo)
20 gr instant yeast
a closed handful of salt( +- 1Tbs)
a handful of sugar
2 liters strong lukewarm water
1/2 cup melted butter of vegetable oil
METHOD:
Place flour, salt, sugar and yeast in a big bowl (Jamie oliver does the ring of flour on the work- surface- thing, but this recipe is too big.)
Mix water and butter/oil.
Pour into flour mix and start kneading with your one hand until it all comes together.
Now, start to knead, pouring a little oil on your hands and working it until you have a firm ball of dough.
Cover with plastic and a blanket and place in warmest room you can find.
After about 30-4o minutes, check to see if the dough has risen enough. If not, leave for another 10-15 minutes.
PREHEAT OVEN TO 180 C
Once the dough has risen enough, rub some oil on your hands and give it another good kneading.
Form into 2 big loaves and fill bread pans about 1/2 full.
Leave again to rise until pans are 3/4 full.
Bake for 1 hour or until loaf sounds hollow when tapped. (adjust time for smaller loaves.)
I use this dough for bread, bread rolls, pizza etc.
Once you have mastered this recipe, try different flavors, make cinnamon rolls, garlic and herb rolled bread, picnic loaves (will post in future).
Source : Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The smell of homemade bread, they say can sell a house…..at least I’ve heard that one from an estate agent years ago. Maybe she was a very desperate estate agent at the time, but there is something to be said about the smell of freshly baked bread when you walk into a house or bakery.
In our South African culture, giving someone a fresh loaf of bread that you have baked yourself far surpasses a bunch of flowers or a box of chocolates.
People generally are frightened of working with yeast and the whole process of kneading, leavening and waiting is just too much for most people, but I’m going to show you my way and trust me, if I can, everyone can.
This recipe yields 2 HUGE loaves
2,5kg flour (play around using different flours such as wholewheat, white, cake or a combo)
20 gr instant yeast
a closed handful of salt( +- 1Tbs)
a handful of sugar
2 liters strong lukewarm water
1/2 cup melted butter of vegetable oil
METHOD:
Place flour, salt, sugar and yeast in a big bowl (Jamie oliver does the ring of flour on the work- surface- thing, but this recipe is too big.)
Mix water and butter/oil.
Pour into flour mix and start kneading with your one hand until it all comes together.
Now, start to knead, pouring a little oil on your hands and working it until you have a firm ball of dough.
Cover with plastic and a blanket and place in warmest room you can find.
After about 30-4o minutes, check to see if the dough has risen enough. If not, leave for another 10-15 minutes.
PREHEAT OVEN TO 180 C
Once the dough has risen enough, rub some oil on your hands and give it another good kneading.
Form into 2 big loaves and fill bread pans about 1/2 full.
Leave again to rise until pans are 3/4 full.
Bake for 1 hour or until loaf sounds hollow when tapped. (adjust time for smaller loaves.)
I use this dough for bread, bread rolls, pizza etc.
Once you have mastered this recipe, try different flavors, make cinnamon rolls, garlic and herb rolled bread, picnic loaves (will post in future).
Source : Nina Timm
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD WITH CHOCOLATE & CHERRIES
CHOCOLATE CHERRY BANANA BREAD
INGREDIENTS:
2-3 ripe bananas (approx 1 cup mashed)
4 Tbls butter softened
1/4 cup plain Greek yogurt
3/4 cup light brown sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped or halved cherries (if using frozen, thaw first and pat dry with paper towel)
1/2 cup wallnuts
2 Tbls flour
3/4 cup semi-sweet chocolate chips
INSTRUCTIONS:
Preheat the oven to 325*F . Peel and mash the bananas.
Stir in the egg, butter, Greek yogurt, brown sugar and vanilla and mix until well combined.
Combine one cup of flour, baking soda, baking powder and salt. Add the dry ingredients and stir just until combined. Do not overmix.
Stir in chocolate chips.
Toss cherries with two tablespoons of flour and fold into batter.
Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in.
Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 10 minutes before removing.
Bron: by Trish - Mom On Timeout
Foto: Henriette Wessels
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHERRY BANANA BREAD
INGREDIENTS:
2-3 ripe bananas (approx 1 cup mashed)
4 Tbls butter softened
1/4 cup plain Greek yogurt
3/4 cup light brown sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped or halved cherries (if using frozen, thaw first and pat dry with paper towel)
1/2 cup wallnuts
2 Tbls flour
3/4 cup semi-sweet chocolate chips
INSTRUCTIONS:
Preheat the oven to 325*F . Peel and mash the bananas.
Stir in the egg, butter, Greek yogurt, brown sugar and vanilla and mix until well combined.
Combine one cup of flour, baking soda, baking powder and salt. Add the dry ingredients and stir just until combined. Do not overmix.
Stir in chocolate chips.
Toss cherries with two tablespoons of flour and fold into batter.
Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in.
Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 10 minutes before removing.
Bron: by Trish - Mom On Timeout
Foto: Henriette Wessels
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD - NO MILK
NO MILK BANANA BREAD
Makes two 9" x 5" loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
4 cups wheat cake flour
1 tsp. bicarbonate of soda
¼ tsp. salt
¾ cups baking margarine
½ cup dark brown sugar, packed
4 large eggs
7 large over-ripe bananas, mashed
1 tsp. vanilla
1/2 cup vegtable cooking oil
1/3 cup finely ground walnuts
1/3 cup raisins
Preparation:
1. Preheat the oven to 160C. Grease (or Spray-n-Cook) two 9" x 5" loaf pans.
2. In a medium-sized bowl, sift together the flour, bicarbonate of soda and salt. Set aside.
3. In a large mixing bowl using an electric hand mixer, cream together the margarine and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add the mashed bananas, oil and vanilla, beating until combined. Using a wooden spoon, fold in the dry ingredients.
Divide the batter and add the ground walnuts in one half and the raisins in the other half, mix until just combined (do not over-mix).
4. Pour batter into the prepared pans and bake until a toothpick inserted into the center of one of the loaves comes out clean, about 1 hour to 1 hour and 10 minutes. Transfer loaves to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.
TDC NOTE:
Perfect for persons whom are lactose intolerant
Beautiful, light and moist loaves
I only use 1 tsp bicarb as I do not like the after-taste of bicarb
Bron: Tina De Comarmond
Plasing & Foto: Tina De Comarmond / WATERTAND RESETPE VIR OUD EN JONK
NO MILK BANANA BREAD
Makes two 9" x 5" loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
4 cups wheat cake flour
1 tsp. bicarbonate of soda
¼ tsp. salt
¾ cups baking margarine
½ cup dark brown sugar, packed
4 large eggs
7 large over-ripe bananas, mashed
1 tsp. vanilla
1/2 cup vegtable cooking oil
1/3 cup finely ground walnuts
1/3 cup raisins
Preparation:
1. Preheat the oven to 160C. Grease (or Spray-n-Cook) two 9" x 5" loaf pans.
2. In a medium-sized bowl, sift together the flour, bicarbonate of soda and salt. Set aside.
3. In a large mixing bowl using an electric hand mixer, cream together the margarine and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add the mashed bananas, oil and vanilla, beating until combined. Using a wooden spoon, fold in the dry ingredients.
Divide the batter and add the ground walnuts in one half and the raisins in the other half, mix until just combined (do not over-mix).
4. Pour batter into the prepared pans and bake until a toothpick inserted into the center of one of the loaves comes out clean, about 1 hour to 1 hour and 10 minutes. Transfer loaves to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.
TDC NOTE:
Perfect for persons whom are lactose intolerant
Beautiful, light and moist loaves
I only use 1 tsp bicarb as I do not like the after-taste of bicarb
Bron: Tina De Comarmond
Plasing & Foto: Tina De Comarmond / WATERTAND RESETPE VIR OUD EN JONK
BRAIDED BREAD DOUGH BASKET
BRAIDED BREAD DOUGH BASKET
To make this bread basket first you will knead bread dough. In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square 11 x 11 inch and 1/8 thick.
Cut the dough into strips — 1/2 inch width.
Weave your lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray). Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes — if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.
Bron: Good Home Designs
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRAIDED BREAD DOUGH BASKET
To make this bread basket first you will knead bread dough. In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square 11 x 11 inch and 1/8 thick.
Cut the dough into strips — 1/2 inch width.
Weave your lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray). Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes — if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.
Bron: Good Home Designs
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BRIOCHI
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre.
The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage." — Michelle Chen
PREP 40 mins
COOK 30 mins
READY IN 1 day 3 hrs 20 mins
Original recipe makes 2 9x5-inch loaves Change Servings
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
COOK'S NOTE:
You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer.
For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5.
To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
Editor's Note:
To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
FRANS SE NOTA:
Ek maak deeg van 6 kop koekmeel en dan voeg ek half koppie suiker by.. . .
Ek gebruik KOEKMEEL vir my brood.
Bron: Michelle Chen
Plasing & Foto: Frans Odendaal / WATERTAND RESEPTE VIR OUD EN JONK
The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage." — Michelle Chen
PREP 40 mins
COOK 30 mins
READY IN 1 day 3 hrs 20 mins
Original recipe makes 2 9x5-inch loaves Change Servings
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
COOK'S NOTE:
You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer.
For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5.
To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
Editor's Note:
To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
FRANS SE NOTA:
Ek maak deeg van 6 kop koekmeel en dan voeg ek half koppie suiker by.. . .
Ek gebruik KOEKMEEL vir my brood.
Bron: Michelle Chen
Plasing & Foto: Frans Odendaal / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD
½ cup butter or shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 cup chopped nuts, optional
Preheat oven to 190 C
Grease loaf pan.
Cream butter and sugar, set aside. Beat eggs until light and add bananas and lemon juice. Blend in with butter mixture.
Sift flour, baking powder and salt together and mix fast into banana mix. Add nuts, if using. Pour into prepared loaf pan.
Bake about 1 hour.
Bron: Granny's Favorites Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 cup chopped nuts, optional
Preheat oven to 190 C
Grease loaf pan.
Cream butter and sugar, set aside. Beat eggs until light and add bananas and lemon juice. Blend in with butter mixture.
Sift flour, baking powder and salt together and mix fast into banana mix. Add nuts, if using. Pour into prepared loaf pan.
Bake about 1 hour.
Bron: Granny's Favorites Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SUPER EASY BREAD FOR BEGINNERS
This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.
Ingredients:
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
Preparation:
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
Add salt, sugar, shortening, and milk to bowl. Stir.
Mix in the first 2 cups of flour.
If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.
Ingredients:
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
Preparation:
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
Add salt, sugar, shortening, and milk to bowl. Stir.
Mix in the first 2 cups of flour.
If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.
BUTTERNUT BREAD (DRIZZLED)
Ingredients
1 cup butter, softened
1 package (8 ounces) Philadelphia® Cream Cheese, softened
2 cups sugar
3 eggs
2 cups mashed cooked butternut squash
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
6 to 8 tablespoons sweetened condensed milk
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into creamed mixture. Fold in walnuts.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves. Yield: 2 loaves (12 slices each).
BRON: source: tasteofhome
1 cup butter, softened
1 package (8 ounces) Philadelphia® Cream Cheese, softened
2 cups sugar
3 eggs
2 cups mashed cooked butternut squash
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped walnuts
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
6 to 8 tablespoons sweetened condensed milk
Directions
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into creamed mixture. Fold in walnuts.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves. Yield: 2 loaves (12 slices each).
BRON: source: tasteofhome
BANANA BREAD
Spray oil, to grease
125g unsalted butter, at room temperature
1 cup (220g) caster sugar
2 eggs
3 over-ripe bananas
1¾ cups (260g) plain flour
1 teaspoon bicarbonate of soda
Pinch of salt
MAPLE BUTTER ICING
100g butter, at room temperature
½ cup (110g) caster sugar
½ teaspoon vanilla extract
¼ cup (60ml) maple syrup
Toasted pecans, to garnish (optional)
NOTE: I mixed 25ml honey in the icing mixture and 40ml maple syrup.
METHOD:
Banana bread
1. For the banana bread, preheat oven to 180°C and grease loaf pan with oil.
2. Using hand beaters, beat butter and sugar in a bowl until thick and pale.
Add eggs and bananas and mix until combined, then add flour, bicarbonate of soda and salt, and mix until just combined.
3. Pour mixture into loaf pan and bake for 55 minutes or until a skewer inserted comes out clean.
4. Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely.
Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
125g unsalted butter, at room temperature
1 cup (220g) caster sugar
2 eggs
3 over-ripe bananas
1¾ cups (260g) plain flour
1 teaspoon bicarbonate of soda
Pinch of salt
MAPLE BUTTER ICING
100g butter, at room temperature
½ cup (110g) caster sugar
½ teaspoon vanilla extract
¼ cup (60ml) maple syrup
Toasted pecans, to garnish (optional)
NOTE: I mixed 25ml honey in the icing mixture and 40ml maple syrup.
METHOD:
Banana bread
1. For the banana bread, preheat oven to 180°C and grease loaf pan with oil.
2. Using hand beaters, beat butter and sugar in a bowl until thick and pale.
Add eggs and bananas and mix until combined, then add flour, bicarbonate of soda and salt, and mix until just combined.
3. Pour mixture into loaf pan and bake for 55 minutes or until a skewer inserted comes out clean.
4. Set banana bread aside in pan for 10 minutes before turning out onto a cooling rack to cool completely.
Alternatively, when slightly warm, cover in plastic wrap for a better result the following day, and a slightly sticky surface.
Bron: Onbekend
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE/ BREAD
Ingredients:
2 mashed ripe bananas
3 cups all purpose flour
1 stick butter - room temperature .. dit is 1/2 koppie
1 1/2 cups sugar
2 egg yolks
2 1/2 egg whites (beat until fluffy)
2 teaspoon baking powder
1 teaspoon baking soda/koeksoda
1 cup milk
1 teaspoon vanilla
Pinch of salt
Method:
Preheat oven to 350 degrees. Combine all the dry ingredients and whisk it.
Beat the butter, sugar and egg yolk until fluffy in high speed. Add the mashed banana and vanilla, mix it with a spatula, then alternately add the dry ingredients and the milk. Then gently add the beaten egg whites and mix it with a spatula and pour into a greased baking pan. Bake for about 30 minutes or test with a tooth pick. If the toothpick comes out clean, it's done. Let it cool before cutting. Serve.
BRON:by Neli's Kitchen
2 mashed ripe bananas
3 cups all purpose flour
1 stick butter - room temperature .. dit is 1/2 koppie
1 1/2 cups sugar
2 egg yolks
2 1/2 egg whites (beat until fluffy)
2 teaspoon baking powder
1 teaspoon baking soda/koeksoda
1 cup milk
1 teaspoon vanilla
Pinch of salt
Method:
Preheat oven to 350 degrees. Combine all the dry ingredients and whisk it.
Beat the butter, sugar and egg yolk until fluffy in high speed. Add the mashed banana and vanilla, mix it with a spatula, then alternately add the dry ingredients and the milk. Then gently add the beaten egg whites and mix it with a spatula and pour into a greased baking pan. Bake for about 30 minutes or test with a tooth pick. If the toothpick comes out clean, it's done. Let it cool before cutting. Serve.
BRON:by Neli's Kitchen
CHEESE BREAD
CHEESE BREAD
1 tablespoon active yeast
1 cup lukewarm milk (about 110 degrees)
2 tablespoon butter, melted and cooled
3 cups bread flour
1 tablespoon sugar
2 teaspoons fine sea salt
2 cups shredded sharp cheddar cheese, divided
METHOD:
Combine yeast ,sugar and milk, stir and leave for 15 minutes to dissolve.
Add the melted butter to the mixture after it has cooled.
Mix the flour and salt together in a large bowl.
Make a well in the center and pour in the yeast mixture. Using a wooden spoon, stir until you form a rough dough.
You want the dough to be soft and tacky but not too sticky. If the dough seems too dry, add 2-3 tablespoons of warm water.
Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments,
then form the dough into a ball.
Place the dough in a clean, lightly oiled bowl and cover the bowl with plastic wrap.
I usually spray my plastic wrap with non-stick cooking spray before I cover the bowl.
Let it rest at room temperature for 60 to 90 minutes or until it doubles in size.
Punch down the dough with your fist and then knead in 1 and 1/2 cups of the shredded cheese,
distributing it as evenly as possible.
Preheat oven to 375 degrees. Grease a 9 x 5 inch bread loaf pan.
Fold the dough, form into a loaf shape in the pan, tucking the ends under.
Leave in a warm place until the dough rises above the rim of the pan.
Sprinkle top with the remaining half cup of shredded cheese.
Bake for 50 minutes on center rack in oven.
Remove from the pans and cool on a wire rack for at least 30 minutes before slicing and serving.
NOTE: If you don't plan to bake your bread the same day, make sure you allow it to rise in the refrigerator overnight.
The dough should double in size in the refrigerator.
Bron: Welcome Home
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHEESE BREAD
1 tablespoon active yeast
1 cup lukewarm milk (about 110 degrees)
2 tablespoon butter, melted and cooled
3 cups bread flour
1 tablespoon sugar
2 teaspoons fine sea salt
2 cups shredded sharp cheddar cheese, divided
METHOD:
Combine yeast ,sugar and milk, stir and leave for 15 minutes to dissolve.
Add the melted butter to the mixture after it has cooled.
Mix the flour and salt together in a large bowl.
Make a well in the center and pour in the yeast mixture. Using a wooden spoon, stir until you form a rough dough.
You want the dough to be soft and tacky but not too sticky. If the dough seems too dry, add 2-3 tablespoons of warm water.
Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments,
then form the dough into a ball.
Place the dough in a clean, lightly oiled bowl and cover the bowl with plastic wrap.
I usually spray my plastic wrap with non-stick cooking spray before I cover the bowl.
Let it rest at room temperature for 60 to 90 minutes or until it doubles in size.
Punch down the dough with your fist and then knead in 1 and 1/2 cups of the shredded cheese,
distributing it as evenly as possible.
Preheat oven to 375 degrees. Grease a 9 x 5 inch bread loaf pan.
Fold the dough, form into a loaf shape in the pan, tucking the ends under.
Leave in a warm place until the dough rises above the rim of the pan.
Sprinkle top with the remaining half cup of shredded cheese.
Bake for 50 minutes on center rack in oven.
Remove from the pans and cool on a wire rack for at least 30 minutes before slicing and serving.
NOTE: If you don't plan to bake your bread the same day, make sure you allow it to rise in the refrigerator overnight.
The dough should double in size in the refrigerator.
Bron: Welcome Home
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT CHOCOLATE CHIP BANANA BREAD
1 cup of sugar
6 tablespoons softened butter
Beat in 2 eggs
1 1/4 cups mashed bananas
1/4 cup buttermilk
2 cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground nutmeg
¼ tsp. salt
½ cup chocolate chips (I use mini)
¾ cup flaked sweetened coconut
Cream together sugar and softened butter.
Then beat in eggs. Stir in mashed bananas and buttermilk.
Then add flour, baking powder, baking soda, ground ginger, ground nutmeg and salt and mix until well incorporated.
Stir in chocolate chips and sweetened coconut. Divide batter between two 3" x 7" bread pans.
Bake at 350°F (180°C) for 50-60 minutes or until inserted toothpick comes clean. Let cool.
Glaze and Topping: (makes enough to glaze multiple loaves but you can freeze leftovers.
1 can of Coco Lopez coconut cream
2 ½ cups powdered sugar (icing sugar)
Mini chocolate chips
Toasted coconut
For the topping, pour glaze on top of bread and then follow with a layer of chocolate chips and then toasted coconut.
Repeat layer again ending with toasted coconut.
Bron: Island Domestic Goddess
Plasing: Henriette Wessels
6 tablespoons softened butter
Beat in 2 eggs
1 1/4 cups mashed bananas
1/4 cup buttermilk
2 cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground nutmeg
¼ tsp. salt
½ cup chocolate chips (I use mini)
¾ cup flaked sweetened coconut
Cream together sugar and softened butter.
Then beat in eggs. Stir in mashed bananas and buttermilk.
Then add flour, baking powder, baking soda, ground ginger, ground nutmeg and salt and mix until well incorporated.
Stir in chocolate chips and sweetened coconut. Divide batter between two 3" x 7" bread pans.
Bake at 350°F (180°C) for 50-60 minutes or until inserted toothpick comes clean. Let cool.
Glaze and Topping: (makes enough to glaze multiple loaves but you can freeze leftovers.
1 can of Coco Lopez coconut cream
2 ½ cups powdered sugar (icing sugar)
Mini chocolate chips
Toasted coconut
For the topping, pour glaze on top of bread and then follow with a layer of chocolate chips and then toasted coconut.
Repeat layer again ending with toasted coconut.
Bron: Island Domestic Goddess
Plasing: Henriette Wessels
CHOCOLATE ZUCCHINI BREAD
Yield: Makes 2 loaves.
• Prep time: 10 minutes
• Cook time: 1 hour, 10 minutes
This recipe makes 2 loaves; you can easily divide the recipe in
half to make just one loaf. The recipe calls for 4 cups of grated zucchini,
which will yield particularly moist loaves. I've made it with 3 cups, which
was also very good, just not as sublime as with 4 cups.
Ingredients
• 4 cups grated zucchini from about a pound and a half (500g -750g) of zucchini)
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract
Method
1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F (180'C), with a rack in the middle. Grease two 9x5-inch (23cm x 12½cm) loaf pans with baking spray or butter.
3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each
addition.
6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed
with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F (180'C), or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
Bron: Recipe/Simply recipes
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JON 06/06/2013
• Prep time: 10 minutes
• Cook time: 1 hour, 10 minutes
This recipe makes 2 loaves; you can easily divide the recipe in
half to make just one loaf. The recipe calls for 4 cups of grated zucchini,
which will yield particularly moist loaves. I've made it with 3 cups, which
was also very good, just not as sublime as with 4 cups.
Ingredients
• 4 cups grated zucchini from about a pound and a half (500g -750g) of zucchini)
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract
Method
1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F (180'C), with a rack in the middle. Grease two 9x5-inch (23cm x 12½cm) loaf pans with baking spray or butter.
3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each
addition.
6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed
with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F (180'C), or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
Bron: Recipe/Simply recipes
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JON 06/06/2013
CINNAMON SWIRL BREAD
A light, fluffy and moist bread with swirls of cinnamon.
Cook Time: 40 minutes
INGREDIENTS:
1 cup milk
1/3 cup butter, salted
2 1/2 teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
1/2 cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
DIRECTIONS:
Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
Mix in the yeast and let sit for 10 minutes.
Mix the eggs and sugar in a large bowl.
Mix in the milk.
Mix the flour and salt and beat half of it into the milk mixture until combined.
Beat in the remaining flour until combined.
Knead the dough until smooth, adding more flour if it is too sticky.
Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
Spread the butter over the dough.
Mix the sugar and cinnamon and sprinkle it over the dough.
Roll the dough up into a log.
Place the dough into a greased 9x5x3 inch loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
Mix the egg and milk and brush it over the top of the loaf.
Bake the loaf in a preheated 180*C oven until golden brown on top, about 30-40 minutes.
Bron: Cl Cooking
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Cook Time: 40 minutes
INGREDIENTS:
1 cup milk
1/3 cup butter, salted
2 1/2 teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
1/2 cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
DIRECTIONS:
Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
Mix in the yeast and let sit for 10 minutes.
Mix the eggs and sugar in a large bowl.
Mix in the milk.
Mix the flour and salt and beat half of it into the milk mixture until combined.
Beat in the remaining flour until combined.
Knead the dough until smooth, adding more flour if it is too sticky.
Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
Spread the butter over the dough.
Mix the sugar and cinnamon and sprinkle it over the dough.
Roll the dough up into a log.
Place the dough into a greased 9x5x3 inch loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
Mix the egg and milk and brush it over the top of the loaf.
Bake the loaf in a preheated 180*C oven until golden brown on top, about 30-40 minutes.
Bron: Cl Cooking
Plasing:Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT-WALNUT ZUCCHINI BREAD
3 cups of grated zucchini (squeeze most of liquid out)
2 cups of ap flour
1 cup of whole wheat flour
2 cups of sugar
1/2 cup of brown sugar
3/4 cup oil
1/2 cup applesauce
4 eggs, beaten
1 tablespoon plus 1 teaspoon of vanilla
2 teaspoons of ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/3 cup of flaked coconut
1/3 cup finely chopped walnuts or pecans
* You can substitute coconut and nuts for chocolate chips if you prefer a chocolately zucchini bread :-)
Heat oven to 325 degrees. Grease bottoms only of 2 baking pans, 9 x5 x3 inches. Beat all ingredients on low speed, scraping bowl constantly for 1 minute. Beat on medium speed for 1 minute. Pour into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes and remove from pans. Cool completely before slicing. Enjoy!
2 cups of ap flour
1 cup of whole wheat flour
2 cups of sugar
1/2 cup of brown sugar
3/4 cup oil
1/2 cup applesauce
4 eggs, beaten
1 tablespoon plus 1 teaspoon of vanilla
2 teaspoons of ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/3 cup of flaked coconut
1/3 cup finely chopped walnuts or pecans
* You can substitute coconut and nuts for chocolate chips if you prefer a chocolately zucchini bread :-)
Heat oven to 325 degrees. Grease bottoms only of 2 baking pans, 9 x5 x3 inches. Beat all ingredients on low speed, scraping bowl constantly for 1 minute. Beat on medium speed for 1 minute. Pour into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes and remove from pans. Cool completely before slicing. Enjoy!
HAPPY BREAD
HAPPY BREAD
Ingredients:
- 2 teaspoons dry instant yeast
- 1 tablespoon sugar or honey
- 100ml warm milk
- 500g all-purpose flour, plus extra for kneading and flouring
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 150 ml warm milk (extra)
- 2 tablespoons olive oil
- 1/2 teaspoon vinegar or lemon juice
- 100 g butter, melted and cooled
For the Glaze
- 1 egg yolk
- 2 tablespoons milk
Follow the steps:
Step 1. Dissolve the yeast and the sugar in 100 ml warm milk, cover and leave the composition in a warm place to rise for 10 minutes.
Step 2. In another bowl, sift the flour and the salt together. Make a well in the middle and add into it the beaten eggs, the remaining warm milk, olive oil, vinegar and the yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove the dough, place it on a lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place it in a greased bowl, covered with a towel and leave it to rise in a warm place until doubled in volume – about an hour.
Step 3. Punch the risen dough and transfer it on a floured surface, then divide the dough into 2 equal parts. Divide each of them again into 4 parts, so to have 8 pieces of dough altogether.
Step 4. Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside the remaining butter for later use.
Step 5. Place one piece of rectangular dough over another one and start to roll a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Step 6. Cut each roll into three pieces this way – slice both the ends of the roll (about 1.5 inch long each end), and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
Step 7. Preheat the oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to surround completely the middle circle. Cover it with a towel and leave the dough to rise in a warm place for about 30-40 minutes.
Step 8. Beat the yolk and the milk with a fork to form a glaze and brush the top of the bread with this glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake the bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
Step 9. Brush the bread with melted butter as soon as it comes out of the oven, cover it with a towel and leave it to cool for 10-15 minutes before eating.
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HAPPY BREAD
Ingredients:
- 2 teaspoons dry instant yeast
- 1 tablespoon sugar or honey
- 100ml warm milk
- 500g all-purpose flour, plus extra for kneading and flouring
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 150 ml warm milk (extra)
- 2 tablespoons olive oil
- 1/2 teaspoon vinegar or lemon juice
- 100 g butter, melted and cooled
For the Glaze
- 1 egg yolk
- 2 tablespoons milk
Follow the steps:
Step 1. Dissolve the yeast and the sugar in 100 ml warm milk, cover and leave the composition in a warm place to rise for 10 minutes.
Step 2. In another bowl, sift the flour and the salt together. Make a well in the middle and add into it the beaten eggs, the remaining warm milk, olive oil, vinegar and the yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove the dough, place it on a lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place it in a greased bowl, covered with a towel and leave it to rise in a warm place until doubled in volume – about an hour.
Step 3. Punch the risen dough and transfer it on a floured surface, then divide the dough into 2 equal parts. Divide each of them again into 4 parts, so to have 8 pieces of dough altogether.
Step 4. Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside the remaining butter for later use.
Step 5. Place one piece of rectangular dough over another one and start to roll a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Step 6. Cut each roll into three pieces this way – slice both the ends of the roll (about 1.5 inch long each end), and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
Step 7. Preheat the oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to surround completely the middle circle. Cover it with a towel and leave the dough to rise in a warm place for about 30-40 minutes.
Step 8. Beat the yolk and the milk with a fork to form a glaze and brush the top of the bread with this glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake the bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
Step 9. Brush the bread with melted butter as soon as it comes out of the oven, cover it with a towel and leave it to cool for 10-15 minutes before eating.
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HONEY OATS WITH HONEYBUTTER
This is an easy quick bread that is so good straight from the oven spread with honey butter.
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3/4 cup rolled oats
1/4 cup honey
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (I used Canola)
In a large bowl using a whisk mix together the whole wheat flour, all-purpose flour, oats, salt, and baking powder.
In a smaller bowl whisk together the buttermilk, egg, oil and honey.
Combine the two bowls and mix well with spoon.
Turn out onto a wheat floured board and knead, adding flour until you have a dough.
Spray a 9 x 4 bread pan with cooking spray and add dough.
Bake in preheated 350°F (180°C) oven for 40 – 45 minutes.
Remove from pan and slice and enjoy with honey butter spread. Makes one loaf.
Honey Butter Spread
1 stick butter
or
margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3/4 cup rolled oats
1/4 cup honey
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (I used Canola)
In a large bowl using a whisk mix together the whole wheat flour, all-purpose flour, oats, salt, and baking powder.
In a smaller bowl whisk together the buttermilk, egg, oil and honey.
Combine the two bowls and mix well with spoon.
Turn out onto a wheat floured board and knead, adding flour until you have a dough.
Spray a 9 x 4 bread pan with cooking spray and add dough.
Bake in preheated 350°F (180°C) oven for 40 – 45 minutes.
Remove from pan and slice and enjoy with honey butter spread. Makes one loaf.
Honey Butter Spread
1 stick butter
or
margarine or 1/2 cup
1/3 cup honey
Remove paper from margarine and put in large microwave bowl.
Microwave about 12 seconds to soften the butter.
Add the honey and beat with electric mixer about a minute until smooth.
Enjoy on this bread, biscuits, waffles, and pancakes.
Store in refrigerator. Keeps well.
Bron: The Southern Lady Cooks
Plasing: Henriette Wessels
HAM & CHEESE BREAD
1 cup cottage cheese
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup shredded cheddar cheese
2 green onions (sliced)butter
Grease a muffin tin or a larger loaf pan as shown.
Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
Stir in the ham, cheddar cheese and green onions.
Bake in a preheated 400 °F (200°C) oven until golden brown on top and a toothpick poked into the centre comes out clean
About 25-30 minutes for muffins and 35-40 minutes for loaf.
Bron: Welcome Home
Foto: Henriette Wessels
4 eggs (lightly beaten)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ham (chopped)
1/2 cup shredded cheddar cheese
2 green onions (sliced)butter
Grease a muffin tin or a larger loaf pan as shown.
Mix the cottage cheese, eggs, flour, baking powder and salt in a bowl.
Stir in the ham, cheddar cheese and green onions.
Bake in a preheated 400 °F (200°C) oven until golden brown on top and a toothpick poked into the centre comes out clean
About 25-30 minutes for muffins and 35-40 minutes for loaf.
Bron: Welcome Home
Foto: Henriette Wessels
2 INGREDIENTS ICE-CREAM BREAD
ICE CREAM BREAD (TWO INGREDIENTS NOT A JOKE )
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavour, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 180°C.
Spray and flour a 8 x 4
loaf pan, or line it with parchment paper.
In a medium bowl mix the ice
cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!
The picture is an example of butter-pecan ice cream
Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use
regular flour).
You must - MUST have a rising agent in the flour.
Self-rising flour is an easy solution (and commonly available). However, if you
don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).
There you go, now you have self-rising flour.
Bron: Micheal A Rothman
Foto: My dogter / Kyla Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavour, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 180°C.
Spray and flour a 8 x 4
loaf pan, or line it with parchment paper.
In a medium bowl mix the ice
cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!
The picture is an example of butter-pecan ice cream
Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use
regular flour).
You must - MUST have a rising agent in the flour.
Self-rising flour is an easy solution (and commonly available). However, if you
don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).
There you go, now you have self-rising flour.
Bron: Micheal A Rothman
Foto: My dogter / Kyla Schutte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ITALIAN ANISE EASTER BREAD
2 pkg active dry yeast
1/2 c warm water
1/2 c warm milk
1 c butter
4 eggs
3/4 c sugar
1 tsp salt
1 1/2 Tbsp anise seeds
6-7 c all purpose flour
1 In a large bowl dissolve yeast in water, let bubble.
2 Then blend all other ingredients in yeast water mixture, gradually add in flour.
3 Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
4 Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
5 Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 180°C for 40-45 minutes.
6 NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.
Bron: *mary Silva*
1/2 c warm water
1/2 c warm milk
1 c butter
4 eggs
3/4 c sugar
1 tsp salt
1 1/2 Tbsp anise seeds
6-7 c all purpose flour
1 In a large bowl dissolve yeast in water, let bubble.
2 Then blend all other ingredients in yeast water mixture, gradually add in flour.
3 Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
4 Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
5 Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 180°C for 40-45 minutes.
6 NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.
Bron: *mary Silva*
JALAPENO CHEESE BEER BREAD
3 cups cake flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
2 whole jalapenos, finely chopped
1 cup shredded sharp cheddar cheese
1 can beer
3 Tbsp melted butter
Preheat oven to 190°C. Grease a loaf pan and set aside.
In a large bowl, combine flour, baking powder, sugar and salt.
Add the chopped jalapenos and cheddar cheese.
Pour in the beer into the mixing bowl and mix until blended.
Pour mixture into prepared loaf pan.
Pour the melted butter over the bread.
Bake for 50-60 minutes or until golden brown.
Cool for 5 to 10 minutes on a wire rack.
Remove the bread from the pan and cool for another 10 minutes.
Bron: Join Us Pull Up A Chair
Plasing : Henriette Wessels
3 tsp baking powder
1 tsp salt
1/4 cup sugar
2 whole jalapenos, finely chopped
1 cup shredded sharp cheddar cheese
1 can beer
3 Tbsp melted butter
Preheat oven to 190°C. Grease a loaf pan and set aside.
In a large bowl, combine flour, baking powder, sugar and salt.
Add the chopped jalapenos and cheddar cheese.
Pour in the beer into the mixing bowl and mix until blended.
Pour mixture into prepared loaf pan.
Pour the melted butter over the bread.
Bake for 50-60 minutes or until golden brown.
Cool for 5 to 10 minutes on a wire rack.
Remove the bread from the pan and cool for another 10 minutes.
Bron: Join Us Pull Up A Chair
Plasing : Henriette Wessels
LEBANESE BREAD RECIPE
LEBANESE BREAD RECIPE
INGREDIENTS:
2 pk Active dry yeast or 1 yeast
1/3 c Water
1 tb Flour
2 tb Sugar
3 c Flour
1 c Water
1 ts Salt
PREPARATIONS:
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes.
Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough.
Set in a warm place to rise until doubled in bulk. Punch the dough down.
Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk
Heat the oven to 260 degrees C for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also.
When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches.
TINA'S NOTES: after rolling out the rolls, place on baking tray to rise and not counter top
Bron: Onbekend
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
LEBANESE BREAD RECIPE
INGREDIENTS:
2 pk Active dry yeast or 1 yeast
1/3 c Water
1 tb Flour
2 tb Sugar
3 c Flour
1 c Water
1 ts Salt
PREPARATIONS:
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes.
Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough.
Set in a warm place to rise until doubled in bulk. Punch the dough down.
Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk
Heat the oven to 260 degrees C for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also.
When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches.
TINA'S NOTES: after rolling out the rolls, place on baking tray to rise and not counter top
Bron: Onbekend
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
LEMON BLUEBERRY MUFFIN BREAD
Ingredients
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or lowfat
Directions
Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.
Yield: makes 1 loaf
SOURCE: pbs
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or lowfat
Directions
Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.
Yield: makes 1 loaf
SOURCE: pbs
MUSHROOM-BILTONG-CHEDDAR LOAF
[Makes 1 loaf]
Ingredients
2 tbsp butter
2 tbsp olive oil
250g mushrooms, sliced
180g self-raising flour
½ tsp cayenne pepper (rooipeper)
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
Method
1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.
BRON:By: miswa5.♥
Ingredients
2 tbsp butter
2 tbsp olive oil
250g mushrooms, sliced
180g self-raising flour
½ tsp cayenne pepper (rooipeper)
3 jumbo eggs
¼ cup buttermilk
80g beef biltong, chopped
100g cheddar, grated
Sea salt and ground black pepper
Method
1. preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
2. sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
3. grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with tomato salad.
BRON:By: miswa5.♥
HEALTHY OATS BREAD
150 ml (3/ 5 cup) oats
250 ml (1 cup) oat bran
375 ml (11/2 cups) flour, sifted before measuring
250 ml (1 cup) whole-wheat Pronutro
5 ml (1 t) salt
20 ml (4 t) baking powder
20 ml (4 t) sugar
1 egg
200 ml (4/5 cup) low-fat milk
25 ml (2 D) water
In a large bowl, mix the oats, oat bran, flour, Pronutro, baking powder, salt and sugar.
Beat egg, milk and water together for not longer than 1 minute.
Combine the egg mixture with the flour mixture and stir until dry ingredients are just moistened.
Work the dough into a soft ball with your hands, using more oats to prevent it from sticking to your hands. Cover the ball of dough with oats and form into a round loaf shape. Place on a baking sheet and bake for about 1 hour at 180 C.
To check if the loaf is done, tap the bread with your knuckle. If it sounds hollow, it is baked through and ready to take out the oven.
A very easy bread to enjoy at a braai or with soup.
This bread freezes well, whole or sliced. Each slice can be thawed in a toaster as and when required.
The flour, having high GI, has to be substituted with the lower GI oats, oat bran and whole-wheat Pronutro.
An excellent bread for lowering cholesterol because it has a high oat and oat bran content.
Cuts into 14 slices.
One slice of bread is equivalent to 1 ½ STARCH.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
250 ml (1 cup) oat bran
375 ml (11/2 cups) flour, sifted before measuring
250 ml (1 cup) whole-wheat Pronutro
5 ml (1 t) salt
20 ml (4 t) baking powder
20 ml (4 t) sugar
1 egg
200 ml (4/5 cup) low-fat milk
25 ml (2 D) water
In a large bowl, mix the oats, oat bran, flour, Pronutro, baking powder, salt and sugar.
Beat egg, milk and water together for not longer than 1 minute.
Combine the egg mixture with the flour mixture and stir until dry ingredients are just moistened.
Work the dough into a soft ball with your hands, using more oats to prevent it from sticking to your hands. Cover the ball of dough with oats and form into a round loaf shape. Place on a baking sheet and bake for about 1 hour at 180 C.
To check if the loaf is done, tap the bread with your knuckle. If it sounds hollow, it is baked through and ready to take out the oven.
A very easy bread to enjoy at a braai or with soup.
This bread freezes well, whole or sliced. Each slice can be thawed in a toaster as and when required.
The flour, having high GI, has to be substituted with the lower GI oats, oat bran and whole-wheat Pronutro.
An excellent bread for lowering cholesterol because it has a high oat and oat bran content.
Cuts into 14 slices.
One slice of bread is equivalent to 1 ½ STARCH.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NAAN BREAD
(8+ naan)
INGREDIENTS:
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
1 cup water (warm)
1 teaspoon salt
3 cups all-purpose flour
6 tablespoons ghee (clarified butter or unsalted butter)
3 tablespoons yogurt
* ghee (clarified butter or unsalted butter)
DIRECTIONS:
1. Mix the yeast and sugar into the warm water in a large bowl and let sit for 10 minutes.
2. Add the salt and flour into the liquid followed by the ghee and yogurt and mix until it forms a dough.
3. Knead the dough until it is smooth and elastic.
4. Place the dough in a large greased bowl and cover.
5. Let it rise for 90 minutes.
6. Punch the dough down and knead it for 10 minutes.
7. Divide the dough and form balls.
8. Roll the balls out.
9. Brush both sides with ghee and fry in a pan until golden brown on both sides.
10. Serve while still warm.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
1 cup water (warm)
1 teaspoon salt
3 cups all-purpose flour
6 tablespoons ghee (clarified butter or unsalted butter)
3 tablespoons yogurt
* ghee (clarified butter or unsalted butter)
DIRECTIONS:
1. Mix the yeast and sugar into the warm water in a large bowl and let sit for 10 minutes.
2. Add the salt and flour into the liquid followed by the ghee and yogurt and mix until it forms a dough.
3. Knead the dough until it is smooth and elastic.
4. Place the dough in a large greased bowl and cover.
5. Let it rise for 90 minutes.
6. Punch the dough down and knead it for 10 minutes.
7. Divide the dough and form balls.
8. Roll the balls out.
9. Brush both sides with ghee and fry in a pan until golden brown on both sides.
10. Serve while still warm.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NAAN
NAAN
INGREDIENTS:
250g plain flour
250g self raising flour
1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)
METHOD:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.
Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.
Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.
Place a heavy baking sheet on the upper shelf of the oven to heat.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking
BRON: Unknown
Plasing & Foto: Tina de Comarmond
NAAN
INGREDIENTS:
250g plain flour
250g self raising flour
1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)
METHOD:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.
Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.
Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.
Place a heavy baking sheet on the upper shelf of the oven to heat.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking
BRON: Unknown
Plasing & Foto: Tina de Comarmond
ONION- ANCHOVY BEER BREAD-BILTONG DIP
Ingredients
3 cups sifted white bread flour
3 t baking powder
1 t salt
1/2 t ground white pepper
40 ml sugar
340 ml bottle beer
1/2 cup oil or melted butter (I used virgin olive oil)
125 ml onion, finely chopped plus 1 T olive oil
6 Medi Deli anchovy fillets, finely chopped
4 T parsley, finely chopped
METHOD:
Preheat oven to 190 degrees Celsius.
Grease a standard size baking loaf tin.
Fry onions till soft and translucent, on medium heat in a pan with 1 T oil. Remove from heat.
Mix all ingredients together, until properly combined.
Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean.
Allow to cool for 20 minutes before turning out onto wire rack.
Serve warm with Medi Deli biltong dip.
BRON:[FOOD AND THE FABULOUS]
3 cups sifted white bread flour
3 t baking powder
1 t salt
1/2 t ground white pepper
40 ml sugar
340 ml bottle beer
1/2 cup oil or melted butter (I used virgin olive oil)
125 ml onion, finely chopped plus 1 T olive oil
6 Medi Deli anchovy fillets, finely chopped
4 T parsley, finely chopped
METHOD:
Preheat oven to 190 degrees Celsius.
Grease a standard size baking loaf tin.
Fry onions till soft and translucent, on medium heat in a pan with 1 T oil. Remove from heat.
Mix all ingredients together, until properly combined.
Pour batter into tin and bake for 1 hour or until skewer inserted into centre comes out clean.
Allow to cool for 20 minutes before turning out onto wire rack.
Serve warm with Medi Deli biltong dip.
BRON:[FOOD AND THE FABULOUS]
PUMPKIN MONKEY BREAD
PUMPKIN MONKEY BREAD
INGREDIENTS:
FOR THE DOUGH:
1/3 cup milk
2 Tablespoons butter
1/2 cup pure pumpkin (not pumpkin pie filling)
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 large egg
1 Tbsp. active dry yeast
2 cups flour
FOR ROLLING THE DOUGH
1 c. sugar
1 tsp. cinnamon
FOR THE CARAMEL FILLING:
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey
FOR THE CREAM CHEESE FROSTING:
6 tbsp. butter
125 gr cream cheese, softened
2 cups powdered sugar
1 tbsp. vanilla
INSTRUCTIONS:
Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
Meanwhile, add the flour, pumpkin, salt, sugar, and egg into the bowl of a stand mixer (or into your bread machine on the dough setting-- that's how I like to do it). Mix ingredients well.
Add the yeast mixture into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place.
Optional: knead the dough for 5 more minutes. Cover in plastic wrap and let rest.
In a zip top bag, mix the sugar and cinnamon.
When the dough has doubled in size, remove from bowl. Break off golf ball-sized pieces of dough. Place 5-6 dough balls at a time in the bag with the cinnamon sugar, and shake to coat.
Place coated dough balls into a well greased bundt pan.
Cover and let rise in a warm place until doubled in size.
Whisk together the brown sugar and butter for the filling. Once the dough has risen, pour the brown sugar mixture over the dough, letting it seep in through the cracks, especially around the edges. Don't worry if a lot of it sits on top, it will soak in during baking.
Bake at 190ºC for 30 minutes. Remove and cover with foil. Return to oven for 10 more minutes.
Remove and let cool for about 10 minutes in the pan.
Meanwhile, use a hand mixer to blend together the cream cheese and butter. Mix in powdered sugar one cup at a time, then add vanilla.
Pour frosting into a zip top bag, set aside.
Invert the Monkey Bread onto a large plate. Snip off a corner of the frosting bag and drizzle over the monkey bread. Serve warm!
Bron: Something Swanky
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN MONKEY BREAD
INGREDIENTS:
FOR THE DOUGH:
1/3 cup milk
2 Tablespoons butter
1/2 cup pure pumpkin (not pumpkin pie filling)
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 large egg
1 Tbsp. active dry yeast
2 cups flour
FOR ROLLING THE DOUGH
1 c. sugar
1 tsp. cinnamon
FOR THE CARAMEL FILLING:
1/2 c. butter
1/2 c. brown sugar
2 tbsp. honey
FOR THE CREAM CHEESE FROSTING:
6 tbsp. butter
125 gr cream cheese, softened
2 cups powdered sugar
1 tbsp. vanilla
INSTRUCTIONS:
Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
Meanwhile, add the flour, pumpkin, salt, sugar, and egg into the bowl of a stand mixer (or into your bread machine on the dough setting-- that's how I like to do it). Mix ingredients well.
Add the yeast mixture into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place.
Optional: knead the dough for 5 more minutes. Cover in plastic wrap and let rest.
In a zip top bag, mix the sugar and cinnamon.
When the dough has doubled in size, remove from bowl. Break off golf ball-sized pieces of dough. Place 5-6 dough balls at a time in the bag with the cinnamon sugar, and shake to coat.
Place coated dough balls into a well greased bundt pan.
Cover and let rise in a warm place until doubled in size.
Whisk together the brown sugar and butter for the filling. Once the dough has risen, pour the brown sugar mixture over the dough, letting it seep in through the cracks, especially around the edges. Don't worry if a lot of it sits on top, it will soak in during baking.
Bake at 190ºC for 30 minutes. Remove and cover with foil. Return to oven for 10 more minutes.
Remove and let cool for about 10 minutes in the pan.
Meanwhile, use a hand mixer to blend together the cream cheese and butter. Mix in powdered sugar one cup at a time, then add vanilla.
Pour frosting into a zip top bag, set aside.
Invert the Monkey Bread onto a large plate. Snip off a corner of the frosting bag and drizzle over the monkey bread. Serve warm!
Bron: Something Swanky
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SWEET POTATO BANANA BREAD
This sweet potato banana bread is so good. It freezes well and keeps in the refrigerator for several days. We love it with coffee for breakfast and as a snack anytime. This bread makes a great gift, too.
1 large sweet potato, cooked, peeled and mashed or 1 cup (You could probably use canned, too, but I have not tried it.) 1 cup white sugar 1/2 cup brown sugar 1/2 cup oil (I used Canola) 1 cup mashed bananas 1 teaspoon vanilla extract 3 tablespoons bourbon whiskey (Optional) 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup nuts of your choice (I used pecans) Combine sweet potatoes, white sugar, brown sugar, oil, bananas, vanilla, whiskey and eggs in a large bowl mixing well with a spoon. Combine flour, baking soda, baking powder, cinnamon and nutmeg and mix well with a wire whisk. Mix the two together with a spoon. Pour into a sprayed loaf pan and top with nuts. (This will make one large loaf or two small loaves). Bake in preheated 350 degree oven until center is done or about 40 minutes. Enjoy!
BRON: The Southern Lady
1 large sweet potato, cooked, peeled and mashed or 1 cup (You could probably use canned, too, but I have not tried it.) 1 cup white sugar 1/2 cup brown sugar 1/2 cup oil (I used Canola) 1 cup mashed bananas 1 teaspoon vanilla extract 3 tablespoons bourbon whiskey (Optional) 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup nuts of your choice (I used pecans) Combine sweet potatoes, white sugar, brown sugar, oil, bananas, vanilla, whiskey and eggs in a large bowl mixing well with a spoon. Combine flour, baking soda, baking powder, cinnamon and nutmeg and mix well with a wire whisk. Mix the two together with a spoon. Pour into a sprayed loaf pan and top with nuts. (This will make one large loaf or two small loaves). Bake in preheated 350 degree oven until center is done or about 40 minutes. Enjoy!
BRON: The Southern Lady