Add Ins Bread Food
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
ADD INS BREAD
I bought this 'local' recipe book from a church in Firebaugh Calif. I've enjoyed many of the recipes the Women put together...this one has been a family favorite. You can make it different everytime, but our favorite Banana Bread comes from this recipe!
Provided by katie in the UP
Categories Quick Breads
Time 1h10m
Yield 2 Large Loafs, 30 serving(s)
Number Of Ingredients 31
Steps:
- Sift dry ingredients; set aside. Beat eggs in a large bowl. Add oil and sugar; cream well. Add 'add ins' and vanilla. Add dry ingredients. Mix well. Add nuts.
- Spoon into 2 well greased loaf pans. Bake in preheated oven at 325 degrees for 1 hour.
- *Makes 2 Large Loafs -- but at Holiday time, I use the small foil pans for gifts -- usually 5 at a time!
Nutrition Facts : Calories 196.8, Fat 10.2, SaturatedFat 1.4, Cholesterol 21.1, Sodium 163.4, Carbohydrate 24.3, Fiber 0.9, Sugar 13.6, Protein 2.7
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- In a large mixing bowl add the flour, yeast salt, garlic and rosemary.. Mix it together. Add the water and stir until mixed. It will be a sticky, shaggy dough. Cover the dough with plastic wrap and let rise for 12-18 hours or up to 24 hours (I leave mine overnight 12-14 hours or so)
- While Dutch Oven is is heating, turn out your dough onto a floured surface. With floured hands gently form dough into a ball. (I barely handle mine) Place onto a piece of parchment paper until Dutch Oven is ready. Sprinkle with a wee bit of course salt if you like ( a little goes a long way)
- Once Dutch Oven is preheated, carefully remove from oven. Careful it will be very hot! Place the dough with the parchment into it. Cover with lid and return to oven.
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- Get a good basic recipe. No need to start completely from scratch. Use this recipe as your framework and go from there.
- Choose your pan. A loaf pan is classic (it’s bread-shaped, duh) but you can also bake the batter in greased or paper-lined muffin tins. Just raise the temperature of the oven to 425° and bake for 12 to 15 minutes.
- Vary the flour. For a heartier (okay, and slightly healthier) bread, substitute whole-wheat flour for half of the all-purpose flour. Or swap out half a cup of the flour for cornmeal, almond meal or semolina.
- Play with the spices. Cinnamon is classic but a little ho-hum. For a Scandinavian-inspired bread, try substituting half a teaspoon of the cinnamon for cardamom.
- Go crazy with add-ins. Hate walnuts? You can also try pecans, pistachios, raisins, chocolate chips, coconut, chopped dried apricots or figs, dried coconut or some combination thereof.
- Serve it up. For breakfast or an afternoon snack, spread slices with everything from butter to cream cheese to mascarpone. If your bread is doubling as dessert, drizzle it with a lemony glaze or slather it with cream cheese frosting.
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- Fresh Herbs (or dry) With our herb garden just outside the front door, fresh herbs are a go-to sourdough addition. Sage, thyme, oregano, and rosemary are my favorites.
- Dry Seasonings. Calling all seasoning powders! Onion powder, garlic powder, lemon pepper, turmeric powder, leek powder, black pepper… heck, even a little chili powder, if that’s your thang!
- Olives. Green, black, kalamata, whole, sliced… baker’s choice! I’m not sure what more I can say here. Olives are the bomb! We bake with them all the time.
- Cheese. Vegans, look away – or skip to the next sourdough add-in idea below! Everyone else: go crazy here. Play around with adding various types of cheeses to your bread: parmesan, sharp cheddar, brie, feta, gouda, havarti, blue cheese, goat cheese, whatever tickles your fancy.
- Nutritional Yeast. If you’re looking for a little “cheesy” flair but sans dairy, this is it! Add a tablespoon or two of vegan-friendly nutritional yeast to your sourdough to mimic creamy, cheesy flavor notes.
- Garlic. The best way to add garlic to your sourdough is either thinly sliced or diced (raw), in powder form, or by adding whole roasted cloves (roasted in advance and then added to the dough).
- Artichoke Hearts. Artichoke hearts typically come one of two ways: marinated in oil, or plain in water. Both are fantastic, IMHO! Yet either way, they’re a tad on the wet side as a sourdough add-in, especially so if you leave them whole.
- Roasted red bell peppers. Treat and use marinated roasted red bell peppers similar to artichoke hearts, explained above. A handful of roasted red bells (or even thinly-sliced fresh bell pepper) are especially welcome on top of focaccia.
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