STRAWBERRY BREAD MINI LOAVES
Great mini loaves for Christmas.
Provided by ed
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans.
- Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 63.1 g, Cholesterol 54.6 mg, Fat 31 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 4.7 g, Sodium 321 mg, Sugar 35.9 g
STRAWBERRY BREAD
Steps:
- In a medium bowl, combine the flour, sugar, baking powder, salt, vegetable oil, milk, egg, and vanilla extract.
- Mix until just combined.
- Fold in the chopped strawberries.
- Grease 4 mini loaf pans, 1 regular loaf pan, or a muffin pan.
- Pour batter evenly into prepared pan.
- Place pan in preheated ove, 350 degrees, and bake for about 35 minutes if making mini loaves, 65 minutes if making large loaf, and about 25-30 minutes if making muffins.
- Remove pan from oven and allow to cool slightly before serving!
STRAWBERRY MINI LOAF BREAD
This is a really good recipe for strawberry mini loaves, you can also use blueberries in place of strawberries or I have even made this using frozen cranberries, if desired throw in some grated coconut. They bake out very high and they are so moist. I have even sprinkled streusel lightly on top before baking.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 3 (mini breads)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease 3 mini loaf pans (you might have to use a fourth pan, depending on how large or small you chop the strawberries, and how many ingredients you are using in the batter).
- In a bowl mix butter with sugar for about 4 minutes until light and creamy.
- Add in eggs and vanilla; beat well until combined.
- In a small bowl, combine/whisk the applesauce and half and half; add into the creamed mixture until well combined.
- In a bowl, stir together flour, baking powder, baking soda and salt.
- Add into the creamed mixture JUST until blended in (do not over mix!).
- Stir in the chopped or sliced strawberries and walnuts.
- Divide evenly between the mini loaf pans.
- Bake for 30-35 minutes, or until loaves test done.
Nutrition Facts : Calories 1031.1, Fat 49, SaturatedFat 22.5, Cholesterol 226, Sodium 1284.1, Carbohydrate 134.7, Fiber 6, Sugar 49.1, Protein 17
RHUBARB-BERRY MINI LOAVES
A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.
Provided by SIXMITTS
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
- Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
- Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 52.9 g, Cholesterol 53.8 mg, Fat 12.6 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 361.6 mg, Sugar 21.3 g
STRAWBERRY BREAD
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
MINI BREAD LOAVES
These crusty little loaves make great bread bowls, sandwich rolls and toasting bread. This recipe makes 16-18 "baby breads" ..enough to last us the week and still have some for the freezer. A trick: Slice the loaves into fourths thru the "equators". Use the middle two slices for toast and the outer slices for a sandwich. A great recipe for beginning bread makers. Variations: Italian type bread: Sprinkle one baking sheet with cornmeal then slit the tops of the mini breads and sprinkle with more cornmeal. Bread Bowls: Do not reduce heat or spray with water after 10 minutes. Baking at a higher temperature will make a crustier and more substantial loaf. ****** Note! A mistake was made when I first posted this recipe. As of 1-12-05 the recipe reads 13 cups of flour rather than 11. Thanks. Barb
Provided by Aroostook
Categories Yeast Breads
Time 2h6m
Yield 16 baby breads
Number Of Ingredients 9
Steps:
- Starter.
- Combine water and yeast in a large bowl and mix well.
- Add ¾ cup flour and whisk 100 times.
- Cover and let set one hour.
- Dough.
- Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
- Whisk 50 times and let stand 2 minutes.
- Using a large spoon mix in 2 cups of flour until well incorporated.
- Add 3 cups of flour and mix until well incorporated.
- Add another 3 cups of flour and mix until well incorporated.
- Let dough rest 5 minutes.
- Cover working surface with generous amount of flour (about a cup).
- Turn soft wet dough onto surface and sprinkle with flour.
- Dip your hands in flour and knead the dough.
- (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
- Gradually add the last cup of flour as you knead for about 5 minutes.
- Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
- Brush top with ½ tsp olive oil.
- Cover and let rise until doubled (approx an hour).
- Deflate the dough, turn out unto a floured surface and knead for about a minute.
- Separate dough in half.
- Separate each half in half.
- Divide these pieces into fourths.
- (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
- Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
- Let rise for 30 minutes.
- Preheat oven to 450F and place oven racks in the center of the oven.
- Place a pan of water under the racks where the bread will bake.
- Place loaves in hot oven for ten minutes.
- *Spray/sprinkle loaves with water.
- Reduce heat to 400F and continue baking for 10-12 minutes.
- Remove from oven.
- Paint w/ butter or oil for a softer crust (optional).
- *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.
Nutrition Facts : Calories 404.9, Fat 2.5, SaturatedFat 0.4, Sodium 585.7, Carbohydrate 82.2, Fiber 3, Sugar 0.3, Protein 11.3
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