Quick Bread Mix Food

QUICK BREAD MIX

Steps:

• In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total)., To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins. , To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

BASIC QUICK BREAD RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Line a 9 x 5 baking tin (loaf pan) with parchment paper.
• In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
• In a separate bowl, whisk together the buttermilk and egg.
• Whisk the melted butter into the buttermilk mixture.
• Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
• Bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.

EASY HOMEMADE BREAD

Steps:

• Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
• Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can't move it anymore.
• Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
• Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
• Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size - ideally in a warm, draught-free place.
• Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
• You can now shape it or flavour it as required - folded, filled, traybaked, whatever - and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it's cooked by tapping its bottom - if it sounds hollow it's done; if it doesn't then pop it back in for a little longer.
• Once cooked, place your loaf on a cooling rack and allow to cool.

POPPY SEED QUICK BREAD

Steps:

• Beat cake mix, oil, pudding mix, and eggs until well blended.
• Stir in water, poppy seeds and lemon extract.
• Pour into 2 well greased loaf pans.
• Bake at 350°F for approximately 40 minutes or until they test done.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

FRUITCAKE (FROM QUICK BREAD MIX)

Steps:

• Combine bread mix and water. Mix well. Add remaining ingredients. Mix. Spoon into greased and floured pans. Bake 1 hour at 350*.