GINGERED SPICE BREAD ( BREADMAKER 1 1/2 LB. LOAF)
This recipe comes from Fleischmann's yeast company. It is delicious with honey butter and would make a great loaf of raisin bread!
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients to bread machine pan in the order suggested by manufacturer.
- (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
- If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
- If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
- Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.
EASTER BREAD IN THE BREAD MACHINE
Make and share this Easter Bread in the bread machine recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 3h10m
Yield 1 large loaf
Number Of Ingredients 15
Steps:
- Mix according to your manufactures instructions.
- Adding the anise seeds after first kneading and signal.
- Add flour if needed or drop of milk if needed upon mixture, to form a nice soft ball of dough.
- Place on sweet bread setting dark crust.
Nutrition Facts : Calories 2968.5, Fat 115.6, SaturatedFat 66.6, Cholesterol 817.6, Sodium 3362.2, Carbohydrate 411.6, Fiber 13.8, Sugar 68.5, Protein 68.2
EASTER SPICED LOAF RECIPE (BREAD MAKER)
A breadmaker loaf recipe changed from a hot cross bun loaf recipe that I found as I dont like the icing topping and I wanted more spice.
Provided by Candy in Tyrone
Categories Breads
Time 3h10m
Yield 6 Slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour and the spices in a bowl.
- In the bread maker pan, pour in the water; add the egg, butter, sugar and salt. Add the spiced flour making sure the water is all covered. Sprinkle yeast over the flour. If your machine recommends that you add the dry ingredients first simply reverse the order that you add them to the pan.
- Set the Bread Maker to sweet loaf, small loaf and medium crust, at the beep add the mixed fruit.
- Once the loaf is cooked remove from the pan and glaze with the sugar glaze.
- Slice and toast and cover in butter.
Nutrition Facts : Calories 637.3, Fat 10.6, SaturatedFat 5, Cholesterol 62.5, Sodium 680.8, Carbohydrate 128.9, Fiber 10.8, Sugar 19.9, Protein 14.9
EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER
A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Hot Cross Buns, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
- Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
- Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
- Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
- Lightly grease two baking trays/sheets.
- When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
- Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
- Allow them to rise for about 30-45 minutes or until doubled in size.
- Meanwhile pre-heat the oven the 200C/400F/Gas 6.
- Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
- Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
- When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
- Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
- Eat whilst still warm, split & spread with butter!
- These are GREAT toasted when they are a few days old as well!
Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9
PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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