Cranberry Nut Orange Bread
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INGREDIENTS
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons butter (softened)
- 3/4 cup orange juice
- 1 egg
- 1 1/2 cups chopped cranberries
- 3/4 cup chopped walnuts (optional)
- 1 tablespoon orange zest
DIRECTIONS
Preheat oven to 350 degrees.
Grease and flour the pans well if using traditional baking pans. I use paper pans to give away the bread as gifts!
Mix flour, sugar, salt, baking powder, and baking soda. Cut in butter, add orange juice, egg, and zest and mix, just to incorporate.
Fold in nuts and cranberries. To chop the cranberries, I use a food processor. You can also chop by hand.
Spoon into pans and bake. If using 3-4 smaller pans, bake for 30-40 minutes. If using one large pan, bake for 45-60 minutes.
Blueberry Banana Bread Recipe - Laura Vitale - Laura in the Kitchen Episode 736
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Recipe Orange-Blueberry Bread
Recipe - Orange-Blueberry Bread
INGREDIENTS:
●3 cups Original Bisquick mix
●1/2 cup granulated sugar
●1/2 cup milk
●1 tablespoon grated orange peel
●3 tablespoons vegetable oil
●2 eggs
●1 cup fresh or frozen (rinsed and drained) blueberries
●1/2 cup powdered sugar
●3 to 4 teaspoons orange juice
●Additional grated orange peel, if desired
Lemon Blueberry Bread (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Blueberry Bread. The name 'Lemon Blueberry Bread' says it all. This lovely tea bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is really a pound cake, which makes it perfect any time of the day.
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
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You've Been Making Banana Bread Wrong This Whole Time
The smell of freshly baked banana bread in your kitchen can send joy throughout your entire household and can get everyone running towards the kitchen. There’s something about its smell and the thought of tasting a freshly baked, moist slice that is so heavenly.
When it comes to baking banana bread, it’s not all about your overripe bananas and how you mix them with eggs, butter, and milk that sets it apart. Seasoned hands know when it’s time to stop mixing, how to heat the oven, and when the banana bread is ready.
Of course, even seasoned bakers can make mistakes. To sharpen your banana bread-making skills, here are common mistakes you should avoid.
#BananaBread #Baking #Tips
The time is ripe | 0:00
A pre-mash bash | 1:04
Keep it orderly | 1:36
Don't overdo it | 2:17
Good and greasy | 3:10
Give it time | 3:51
Let it cool | 4:40
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