Sour Cream Maple Bread Food

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.

MAPLE NUT BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

SOUR CREAM MAPLE BREAD

Steps:

• 1. Heat oven to 350^. Spray an 8-inch bread pan with non-stick oil;set aside. --- In a small bowl. stir and toss together the flour, baking powder, baking soda,and salt;set aside.
• 2. In a mixer bowl beat the butter and slowly add the Maple syrup. On slow speed now mix in sour cream and egg. Stir in pecans. Add the flour mixture and stir until just blended.
• 3. Spoon batter into the prepared pan and bake for about 50-60 minutes;or until a toothpick inserted comes out clean. Remove from oven and let set on wire rack to cool for 15 minutes; then remove from pan and cool completely. NOTE: Can use this batter to make muffins too!

SOUR-CREAM PANCAKES WITH SOUR-CREAM MAPLE SYRUP

Steps:

• Make syrup:
• Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
• Make pancakes:
• Preheat oven to 200°F.
• Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
• Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
• Serve pancakes with warm syrup.

SOUR CREAM MAPLE BREAD

Steps:

• Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
• In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.
• In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.
• Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan.
• In a medium bowl sift together flour, baking soda, and salt. Set it aside.
• Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add 1/3 cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed. On medium speed, beat in the eggs one at a time, beating well after each addition. Add mashed bananas and vanilla extract and beat until well combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix - the less you mix, the lighter the bread will be. Mix in the nuts, reserving a few for garnish.
• Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.
• Warm the maple syrup in a small saucepan over low heat until heated through (or for a few seconds in the microwave). Drizzle slowly over banana bread while the bread is still warm. If the syrup doesn't soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.
• Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature. The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.

SOUR CREAM PUMPKIN BREAD WITH MAPLE BROWN BUTTER GLAZE

Steps:

• Preheat oven to 350°F and spray a 9x5-inch loaf pan with baking spray. Line pan with parchment paper, leaving an overhang to help with removal of the loaf.
• In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
• In a large bowl, whisk together eggs and brown sugar until smooth. Add in vanilla, melted butter, pumpkin, and sour cream, and whisk well until smooth.
• Using a rubber spatula, gently fold in dry ingredients until they are just barely combined.
• Transfer to prepared loaf pan and bake in preheated oven for about an hour, or until a toothpick entered into the center of the loaf comes out clean. Cool completely on a wire rack.