Kittencals Blueberry Mini Loaves Food

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.

KITTENCAL'S BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease three mini loaf pans.
• In a medium mixing bowl cream the butter with sugar (about 2 minutes).
• Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain.
• On low speed mix in the mashed banana until blended.
• In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix).
• Mix in the blueberries.
• Divide the batter evenly between the 3 loaf pans.
• Bake in a preheated oven for about 30-35 minutes or until the loaves test done.
• Cool slightly in pan then remove to wire racks to cool completely.
• Drizzle with glaze if desired.

KITTENCAL'S CHEDDAR LOAVES OR BUNS

Steps:

• Prepare a heavy-duty stand mixer with kneader blade attachment.
• In a small saucepan heat the milk with butter and salt (the sugar will be proofed with the yeast) until the milk is warmed and the butter is melted; remove from stove top and cool to lukewarm (I stick the saucepan in the fridge for about 20 minutes).
• Proof 1 tablespoon plus 1 teaspoon dry yeast in 1-1/2 cups warm water with 2 tablespoons sugar until foamy (about 8-10 minutes).
• Place 4-1/2 cups flour in the stainless steel mixing bowl.
• When the milk mixture is luke warm and the yeast is proofed add to the mixing bowl.
• Start kneading adding in more flour if needed to create a soft smooth dough; knead for about 8 minutes.
• The last couple of minutes of kneading add in the grated cheddar cheese; mix until combined with the dough.
• Remove the dough to the counter; cover with a clean towel and let rest about 5 minutes.
• Gather up the dough and shape into a ball.
• Place in an oiled bowl; cover with plastic wrap or a clean towel, then let rise in a warm place for about 1 hour.
• Punch down the dough and let rest covered for about 5-6 minutes.
• Divide the dough evenly in half and shape into two oval loaves.
• Place the two loaves onto a large greased baking sheet (leaving room between the dough).
• Cover and let rise for about 30 minutes.
• In a small bowl mix together the egg and water; brush liberally onto the top and sides of the dough (you will have some egg mixture leftover).
• Bake in a 400 degree oven for about 23 minutes or until lighly golden brown; remov quickly sprinkle with grated cheese, place back into the oven and bake until browned (another 3-5 minutes).

BANANA BLUEBERRY MINI LOAVES

Steps:

• Preheat oven 350.
• Grease and flour bottoms only of 4 mini loaf pans.
• (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
• Beat in bananas, yogurt, vanilla and eggs blending well.
• Add flour, salt and baking soda and mix just until moistened.
• Gently fold in blueberries.
• Pour into pans.
• Bake 40-50 minutes.