Breads

Hot Rolls

Chef Matt Breads, Thanksgiving 0 Comment

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Hot Rolls
Author: 
Recipe type: breads
Cook time: 
Total time: 
Serves: 3doz
 
Ingredients
  • 1 qt. warm water
  • 1 C. sugar
  • 1 C. powdered milk
  • 1 C. oil
  • 1 tbs. salt
  • 2 pkg. yeast
  • 8 C. all purpose flour
Instructions
  1. Combine water, yeast and sugar and let the yeast dissolve.
  2. In a separate bowl, combine milk, salt and five cups of flour.
  3. When the yeast dissolves, add the iol and pour into the dry mixture.
  4. Mix thoroughly and continue to add remaining flour until dough is not too sticky.
  5. Allow to rise until doubled in size.
  6. Bake at 350 for 15-20 minutes or until lightly browned.
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Sweet Potato Bread

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Sweet Potato Bread
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Recipe type: breads
 
Ingredients
  • 1½ cups all purpose flour
  • 2¼ tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup vegetable oil
  • 2 Tbsp milk
  • 2 eggs, slightly beaten
  • 1 cup mashed cooked sweet potatoes
  • 1 cup chopped pecans
  • ½ cup raisins, optional
Instructions
  1. preheat the oven to 350.
  2. Grease the bottom only of a loaf pan with shortening or butter.
  3. In large bowl, combine all of the dry ingredients.
  4. Add in remaining ingredients and mix well.
  5. Pour the mixture into the prepared loaf pan.
  6. Bake at 350 for 75 minutes or until toothpick inserted in center comes out clean.
  7. Remove from oven, cool in pan 15 minutes, remove from pan to cooling rack.
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Hawaiian Pineapple Banana Bread

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Hawaiian Pineapple Banana Bread
Author: 
Recipe type: Bread
Cook time: 
Total time: 
 
Ingredients
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 1 cup chopped macadamia nuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed ripe bananas (about 5)
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained, with 4 teaspoons liquid reserved
  • ½ cup confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F. Coat two 8- x 4-inch loaf pans with cooking spray, then dust with flour.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; stir in macadamia nuts. In a separate bowl, combine remaining ingredients; mix well. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared loaf pans.
  3. Bake 1-1/4 to 1-1/2 hours, or until a wooden toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire racks.
  4. In a small bowl, combine confectioners' sugar and reserved pineapple liquid. Drizzle over cooled breads.
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Spicy Pumpkin Bread

Chef Matt Breads, Desserts 0 Comment
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Spicy Pumpkin Bread
Author: 
Recipe type: breads
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 2-23 cups sugar
  • 3-1/3 cups all-purpose flour
  • ⅔ cup butter
  • 4 eggs
  • 2 cups pumpkin/30 oz. can
  • ⅔ cup water
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mace
  • 1 teaspoon cloves
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1-1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 4 cups raisins
Instructions
  1. Cream sugar and butter. Add eggs and blend. Add pumpkin, water, spices and salt and blend. Add flour, baking powder and baking soda. Blend. Mix in raisins.
  2. Pour batter into greased loaf pans. Bake at 350 degrees for 60 to 75 minutes or until firm to the touch in the center.
Notes
For muffins, fill ⅔ of the way and bake for about 20 minutes. I love pumpkin bread! It's my favorite homemade holiday dessert. The basic recipe came from my best friend's grandmother, but the recipe has evolved over the decades in our family into a luscious and spicy dessert. For those family members who don't have the time or talent for baking, it makes a tasty and thoughtful holiday gift. Enjoy!
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Butterscotch Monkey Bread

Chef Matt Breads, Desserts 0 Comment
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Butterscotch Monkey Bread
Author: 
Recipe type: dessert
 
Ingredients
  • 1 package frozen dinner rolls
  • 1 package regular butterscotch pudding
  • ¼ cup chopped nuts
  • ¾ cup brown sugar
  • 6 tablespoons melted butter
Instructions
  1. Grease Bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon. Cover with towel and let rise over night or at least 8 hours. Bake 350°F for 45 min to 1 hour.
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